Vaca Frita (Pan-Fried Beef) recipe
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Ingredients
- 2 large onions 1 (1 1/2-pound) flank steak, cut into 4 pieces 1 green bell pepper, quartered 1 bay leaf 2 cloves garlic, smashed ½ teaspoon salt ¼ cup fresh lime juice 2 tablespoons fresh lime juice 3 tablespoons extra-virgin olive oil 2 teaspoons butter salt and freshly ground black pepper to taste 1 lime, cut into wedges
Nutrition Info
- 221.2 caloriescarbohydrate: 8.4 gcholesterol: 38.3 mgfat: 14.6 gfiber: 1.6 gprotein: 14.6 gsaturatedFat: 4.5 gservingSize: -sodium: 267.7 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Vaca Frita (Pan-Fried Beef)
Directions
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Cut 1 onion in half and thinly slice the remaining onion. Set aside.
Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.