Instructions

1. Cut 1 onion in half. Chop remaining onion; set onion aside. Heat 1-1/2 teaspoons oil in stockpot over medium heat until hot. Place beef steak in stockpot; brown evenly.
2. Add onion halves, broth and 1 clove minced garlic to stockpot. Season with salt, as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-3/4 hours or until steak is fork-tender.
3. Remove steak; cool slightly. Strain and reserve 2 cups cooking liquid. Cut steak lengthwise in half; shred with 2 forks. Set aside.
4. Meanwhile, preheat broiler according to manufacturer's directions. Place tomatillos and peppers, cut side down, on baking sheet so surface of vegetables are about 4 inches from heat. Broil about 5 minutes or until skins are blackened. Place tomatillos and peppers in food processor or blender container; set aside.
5. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add chopped onion; cook and stir until tender. Add remaining 1 clove minced garlic; cook and stir until onion is golden. Add onion mixture to food processor container; pour in enough reserved cooking liquid to cover vegetables. Cover; process until smooth. Season with salt and ground black pepper, as desired. Pour tomatillo mixture and remaining reserved cooking liquid into same skillet; bring to a boil. Reduce heat; simmer 10 minutes or until mixture thickens and darkens. Stir in cilantro; season with salt, as desired. Set aside. Keep warm.
6. Heat remaining 2 tablespoons oil in another large nonstick skillet over medium-high heat. Add shredded beef; cook and stir 2 to 3 minutes or until browned. Pour eggs over beef. Reduce heat to medium; cook and stir until eggs are set. Season with salt, as desired.
7. Spoon beef mixture onto plates; top with salsa. Serve with suggestions, as desired.