vaca frita
Vaca Frita (Cuba) 1 (2 1/2 pound) flank steak, cut in half (or chuck steak or roast) 1 bay leaf 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 3 cloves garlic, finely chopped
Ingredients
- 1(2 1/2 pound) flank steak, cut in half
- 1bay leaf
- 1/4cupfresh lime juice
- 1/4cupfresh lemon juice
- 3clovegarlic, finely chopped
- 1/2cupolive oil
- 1large onion, cut in half and each half thinly sliced
- 2tablespoonfinely chopped fresh parsley
Directions
- 1
Vaca Frita (Cuba) 1 (2 1/2 pound) flank steak, cut in half (or chuck steak or roast) 1 bay leaf 1/4 cup fresh lime juice 1/4 cup fresh lemon
- 2
Remove the meat from the stock and allow to cool at room temperature (save the stock for another use)
- 3
When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl
- 4
Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight
- 5
Remove the meat from the marinade and squeeze out the excess liquid
- 6
In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes
- 7
Add the onions and cook until the beef is crisp, another 5 minutes
- 8
Sprinkle with the parsley and serve over white rice.