Vaca frita is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either plátanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve it with a mixture of black beans and rice. It pairs well with a spicy Cabernet Sauvignon.
Preparation Details
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 45 mins
Servings: 6
Ingredients
- 2 large onions
- 1 (1 1/2-pound) flank steak, cut into 4 pieces
- 1 medium green bell pepper, quartered
- 1 large bay leaf
- 2 cloves garlic, smashed
- ½ teaspoon salt
- 6 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons butter
- salt and freshly ground black pepper to taste
- 1 medium lime, cut into wedges (Optional)
Steps
- Cut one onion in half and thinly slice second onion. Set aside.
- Combine flank steak, onion halves, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer until meat is easily shredded with 2 forks, about 20 minutes.
- Transfer flank steak to a work surface and let cool, about 10 minutes. Shred cooled meat using two forks and place into a bowl. Discard cooking liquid, or strain and save broth for another use.
- Mix garlic and 1/2 teaspoon salt in a small bowl until a paste forms. Mix paste into shredded meat, then stir in onion slices, lime juice, and oil. Cover and marinate at room temperature for at least 30 minutes, or up to 1 1/2 hours.
- Melt butter in a large skillet over medium-high heat. Working in small batches, add a thin layer of beef and onion. Season with salt and pepper and cook, turning once or twice, until sizzling and crispy, about 7 minutes. Transfer to a platter and garnish with lime wedges.
