Vaca Frita (Pan-Fried Beef)

Name: Vaca Frita (Pan-Fried Beef)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Cuban
Ingredients: 2 tsp Butter; 1 whole Dried Bay Leaves; 3 tbsp Extra-Virgin Olive Oil; 2 cloves Garlic; 1 whole Green Bell Pepper; 1 whole Lime; 6 tbsp Lime Juice; 2 whole Onion; 0.5 tsp Salt; 1 whole Steak

Dinner 🍽️Lunch 🥪 Cuban 🇨🇺 Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Paleo 🦴Carnivore 🥩Halal 🕌Comfort-Food

Vaca Frita (Pan-Fried Beef) delivers succulent shreds of lime-marinated flank steak seared until the edges turn crackly and golden, mingling with sweet onions and a hint of garlic. Bright citrus cuts through the richness for a lively, savory bite. Serve hot with lime wedges for weeknight dinners or as a standout main with rice and black beans.

Prep15 mins
Cook50 mins
Serves6
DifficultyMedium

1

Cut one onion in half and thinly slice the second onion. Set aside.
2

Put the flank steak, the onion halves, the bell pepper, and the bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Lower the heat to medium and simmer until the meat shreds easily with 2 forks, about 20 minutes.
3

Move the flank steak to a work surface and let it cool, about 10 minutes. Shred the cooled meat with two forks and place it in a bowl. Discard the cooking liquid, or strain and save the broth for another use.
4

Mash the garlic and 1/2 teaspoon salt in a small bowl until a paste forms. Mix the paste into the shredded meat, then stir in the onion slices, the lime juice, and the oil. Cover and marinate at room temperature for at least 30 minutes, or up to 1 1/2 hours.
5

Melt the butter in a large skillet over medium-high heat. Working in small batches, add a thin layer of the beef and onion. Season with salt and pepper and cook, turning once or twice, until sizzling and crispy, about 7 minutes. Transfer to a platter and garnish with lime wedges.