A delicious Cuban-style dish featuring tender, shredded flank steak that is fried until crispy and served with fresh cilantro and lime.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:2 hours 15 minutes
Total Time:2 hours 30 minutes
Yield:Serves 6
Category:Main Course
Method:Boiling and Frying
Cuisine:Cuban
Diet:Gluten Free
Ingredients
Scale
2 pounds flank steak
1 large onion, sliced
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh lime juice (about 2 limes)
1/4 cup olive oil
1/4 cup chicken broth
1 bay leaf
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
In a large pot, place the flank steak and cover it with water. Add the sliced onion, minced garlic, cumin, oregano, salt, pepper, lime juice, chicken broth, and bay leaf. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 2 hours, or until the meat is tender.
Remove the flank steak from the pot and let it cool slightly. Shred the meat using two forks, discarding any excess fat.
In a large skillet, heat the olive oil over medium-high heat. Add the shredded beef and cook for about 5-7 minutes, stirring occasionally, until it gets crispy and browned.
Serve the vaca frita garnished with fresh cilantro and lime wedges on the side.
Notes
For added flavor, marinate the flank steak in the lime juice, garlic, and spices for a few hours or overnight before cooking.
Serve with rice and black beans for a complete meal, or use the vaca frita as a filling for tacos or burritos.