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Pat steak dry with paper towels and slice thinly against the grain, aiming for ¼” thickness. Place the steak slices in a bowl and add a big pinch of salt, dried oregano, cumin, and red wine vinegar. Let the steak marinate in the bowl for about 10 minutes.
Heat a heavy skillet that measures around 12-14 inches over medium-high heat. An enameled cast iron braiser is recommended for this step. When the pan is very hot add a splash of oil and then carefully sear the steak pieces, about 3 minutes per side, or until a deep brown crust is formed.
Remove the steaks from the pan and set aside. Lower the heat to medium-low. Add the onions and cook until they are starting to turn translucent, stirring frequently for about 5 minutes.
Add the tomatoes, a big pinch of salt and pepper, and the beef broth. Use a wooden spoon to scrape up any browned bits on the bottom of the pot.
Return the steak slices and any released juices back to the skillet. Cover and cook on low for 10 minutes.
Remove the cover. The sauce should be thickened and nicely coat the steak. If the sauce is too thin, cook with the cover off for a few minutes until it’s reached the desired consistency.
Serve hot with white rice and sliced avocado and a sprinkle of cilantro or parsley.