2 -2 1/2 lbs beef flank steak or 2 -2 1/2 lbs skirt steaks, 1 onion, chopped, 1/3 cup olive oil, 1/4 cup vinegar, 1 -2 teaspoon dried oregano
1 cup onion, chopped, 2 medium Tomatoes, peeled, seeded and chopped, 2 anaheim chilies, seeded, deveined and cut into strips, 1 jalapeno pepper, seeded, and deveined and minced, 2 medium potatoes, peeled and cut into 1-inch cubes
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