We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Vaca Frita (Pan-Fried Beef)
0 Likes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 105 minutes
"Cuban vaca frita: tender beef cooked and fried to crispy perfection."
Ingredients:
2 large onions
1 (11/2-pound) flank steak, cut into 4 pieces
1 medium green bell pepper, quartered
1 large bay leaf
2clovesgarlic, smashed
6tablespoons fresh lime juice
3tablespoons extra-virgin olive oil
2teaspoons butter
salt and freshly ground black pepper to taste
1 medium lime, cut into wedges
Instructions:
Halve one onion and thinly slice the other. Keep them aside.
In a large saucepan, place flank steak, onion halves, bell pepper, and bay leaf. Add enough water to cover the ingredients and bring to a boil over high heat. Lower the heat to medium and simmer until the meat can be easily shredded with 2 forks, approximately 20 minutes.
Place the cooked flank steak on a work surface to cool for 10 minutes. Use two forks to shred the meat and transfer it to a bowl. You can either discard the cooking liquid or strain it and save the broth for later use.
Create a flavorful garlic paste by mixing minced garlic and 1/2 teaspoon of salt in a small bowl. Incorporate the paste into the shredded meat, followed by adding onion slices, a splash of lime juice, and a drizzle of oil. Allow the mixture to marinate covered at room temperature for a minimum of 30 minutes, or up to 1 1/2 hours for optimal flavor development.
Melt butter in a large skillet over medium-high heat. Add beef and onion in batches, ensuring a thin layer. Season with salt and pepper and cook until crispy and sizzling, turning occasionally, for about 7 minutes. Serve on a platter with lime wedges for a refreshing touch.