Ingredients
For the Beef and Broth
- 2 lbs flank steak, cut into 4 pieces
- 2 bay leaves
- 1 teaspoon salt
- Water to cover the meat in pot
For the Marinade and Cooking
- 1/4 cup fresh lime juice (from 2 limes)
- 6 tablespoons neutral oil, divided
- 4 cloves garlic, finely minced
- 1 tablespoon complete seasoning
- Salt and pepper to taste
- 1 medium white onion, thinly sliced
- Lime wedges for serving
Instructions
- Boil the Flank Steak: In a Dutch oven or large pot, combine flank steak, bay leaves, salt, and enough water to cover the meat. Bring to a boil, then reduce heat to medium-low and simmer until meat is tender, about 1 to 1 1/2 hours. Alternatively, use a pressure cooker for 30-40 minutes. Strain and save the beef broth for another use.
- Shred the Meat: Transfer cooked flank steak to a platter. Using two forks or your fingers, shred the meat into fine strands to achieve the classic pulled texture.
- Marinate the Shredded Beef: In a large bowl, combine shredded beef with fresh lime juice, 2 tablespoons of oil, finely minced garlic, complete seasoning, and salt + pepper to taste. Toss gently to coat evenly. Let the meat marinate at room temperature for 30 minutes to absorb the vibrant flavors.
- Pan Fry to Crisp: Heat remaining 4 tablespoons of oil in a large skillet over medium heat. Remove beef from marinade and discard the marinade. Spread the shredded meat evenly in the skillet in batches to avoid overcrowding.
- Achieve Crispy Texture: Pan-fry the beef undisturbed for 5 minutes, pressing down with a spatula to create a crispy crust. Flip and cook the other side for another 4 minutes, continuing to press so the meat crisps without burning.
- Cook with Onions: Reduce heat to medium-low. Add sliced onions to the skillet and sauté together with the crispy beef until onions soften, about 4-5 minutes.
- Serve: Plate the vaca frita with warm white rice, black beans, and lime wedges. Enjoy a deliciously authentic Cuban meal!
Notes
- Marinating the shredded beef with lime juice and garlic enhances its flavor and tenderness.
- Do not overcrowd the pan while frying to ensure even crisping of the beef.
- Use neutral oil such as vegetable or canola oil for frying to avoid overpowering the flavors.
- Save the beef broth strained from cooking the flank steak for soups or other recipes.
- Adjust seasoning to preference, especially salt and pepper.
- Serve immediately for the best crispy texture, as reheating may soften the crunch.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Cuban
