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
  1. 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.
  2. 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.
  3. 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.