Vaca Frita - Fried Beef - Cuban
2 ½ pound flank steak, cut in half
1- bay leaf
¼ cup fresh lime juice
¼ cup fresh lemon
3 cloves garlic, finely chopped
Salt and freshly ground black pepper to taste
½ cup pure Spanish olive oil
1 large onion thinly sliced
Place flank steak and bay leaf in a pressure cooker with salted water and cook for 30 minutes. Remove meat from the stock and allow to cool to room temperature.
Once the meat is cool, cut it into 2 inch chucks and shred it using your fingers. Place the shredded meat in a Tupperware. Add the citrus juices, garlic, salt and pepper and cover. Refrigerate at least 1 hour or overnight.
Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat. Add the beef shreds, stirring, 6-8 minutes. Add the onions and cook, stirring 5 minutes. Stir well, and cook until the beef is crisp, about another 5 minutes. Serve with white rice.