Vaca Frita Cuban Beef (Print Version)
# Ingredients:
→ Main
01 -
900 g flank steak, cut into 4 pieces
02 -
2 bay leaves
03 -
1 teaspoon fine salt
→ Marinade
04 -
60 ml fresh lime juice (about 2 limes)
05 -
6 tablespoons neutral oil, divided
06 -
4 cloves garlic, finely minced
07 -
1 tablespoon complete seasoning
08 -
Freshly ground black pepper, to taste
09 -
Salt, to taste
→ For serving
10 -
1 medium white onion, thinly sliced
11 -
Lime wedges
# Instructions:
01 -
Place flank steak, bay leaves, and 1 teaspoon salt in a Dutch oven. Add enough cold water to cover the meat. Bring to a gentle boil, then lower heat and simmer uncovered over medium-low until beef is fork-tender, approximately 60–90 minutes. Alternatively, use a pressure cooker for 30–40 minutes at high pressure. Reserve broth for another use.
02 -
Transfer cooked steak to a platter. While still warm, shred thoroughly using two forks or your hands to achieve a fine, pulled texture.
03 -
Combine shredded beef with fresh lime juice, 2 tablespoons oil, minced garlic, complete seasoning, additional salt, and pepper in a large bowl. Toss gently to coat and marinate at room temperature for 30 minutes.
04 -
Heat the remaining oil in a wide skillet over medium heat. Remove beef from marinade, discarding excess liquid. Place shredded beef in an even layer in the skillet, working in batches if necessary, to avoid overcrowding. Fry for 5 minutes undisturbed, pressing gently with a spatula to develop crisp edges. Turn over and cook another 4 minutes, pressing down, until each side is golden and crispy.
05 -
Lower heat to medium-low. Add sliced onions to the skillet and sauté with the beef for 4–5 minutes or until onions soften. Serve immediately with lime wedges. Traditionally paired with white rice and black beans.
# Notes:
01 -
Marinating the beef with lime juice enhances the citrus flavor and helps tenderize the meat. For optimal crispiness, always fry the beef in small batches and avoid overcrowding the pan.