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: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 221 Calories

Ingredients

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

Recipe Instructions

Step 1

Cut one onion in half and thinly slice second onion. Set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.