Vaca Frita (Pan-Fried Beef)

A flavorful beef mixture is cooked and then pan-fried to crispy, sizzling perfection in this Cuban vaca frita dish.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 221 Calories

Ingredients

• 1 bay leaf
• 2 teaspoons butter
• salt and freshly ground black pepper to taste
• 2 large onions
• 1 lime, cut into wedges
• 2 tablespoons fresh lime juice
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 green bell pepper, quartered
• 1 (1 1/2-pound) flank steak, cut into 4 pieces
• 0.5 teaspoon salt
• 0.25 cup fresh lime juice

Recipe Instructions

Step 1

Cut 1 onion in half and thinly slice the remaining onion. Set aside.

Step 2

Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let 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. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.

Step 3

Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.

Step 4

Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.