a.k.a. vaca frita, is one of the most popular cuban dishes, and is definitely one of (if not) my favorite cuban dish.
Although it takes a bit of time (mainly to boil) it’s a pretty simple process.
Serve with white rice and black beans (can be purchased in can form, heated up, and served within minutes).
- flank steak
- 2 bay leaves
- a pinch of black peppercorn
- 1 white onion (sliced thinly)
- garlic powder
- onion powder
- salt & pepper
- 3 tblsp olive oil (more later if needed)
- a handful of chopped parsley
- Place steak in a put and fill with water, just enough to cover. Add bay leaves and peppercorns. Boil steak for about an hour and a half, until tender. Cover pot and allow to cool.
- Remove steak from pot and season with salt and pepper, onion powder and garlic powder, to taste.
- Next, shred the steak. At this point, your meat should be tender enough to shred or break apart by hand. NOTE: If you have the time, place shredded meat in a container with lemon and lime juice and chopped garlic. Allow to marinate over night. If you don’t have the time, move on to step 4.
- Then, heat the olive oil in a pan. Toss in handfuls of the shredded meat along with the sliced onions and allow to fry. Allow meat and onion to brown as desired. I prefer a crispy texture for both the onions and meat.
- Plate and serve with wedges of lime and a sprinkle of chopped parsley.