Cuban Vaca Frita Recalentado
Ingredients
Base
3 pounds of flank steak3 bay leaves
1 1/2 teaspoons of salt
1 large yellow onion, thinly sliced
Marinade
1/3 cup of fresh lime juice1/4 cup of neutral oil
4 large cloves of garlic, finely minced
1 tablespoon of sazon seasoning
1 teaspoon of salt
1/4 teaspoon of black pepper
Bowl Assembly
white riceblack beans
fried plantains
lime wedges
You will also need a SIGNATUREseries Cast Iron Skillet.
Instructions
- Slice the flank steak into 3-4 portions and place in a large pot.
- Add 3 bay leaves, 1 1/2 teaspoons of salt and enough water to completely
cover the flank steak. - Bring to a simmer and simmer for about 90 minutes or until tender.
- Once tender, transfer the flank steak onto a cutting board and shred
(discard water or save for future use) - Place the shredded flank steak into a large bowl along with a thinly sliced
yellow onion and add 1/3 cup of fresh lime juice, 1/4 cup of neutral oil, 4
large finely minced cloves of garlic, a tablespoon of sazon seasoning, a
teaspoon of salt and 1/4 teaspoon of black pepper. - Mix until well combined and rest at room temperature for 30 minutes.
- Place a cast iron skillet over medium to medium high heat and add a thin
layer of neutral oil. - Carefully transfer some of the marinated flank steak and onions into the
skillet and pan fry until crispy. - Transfer the crispy flank steak onto a plate, set aside and continue frying
in batches until all of the flank steak has been crisped up. - Serve with white rice, black beans and fried plantains.
- Garnish with lime wedges and enjoy!
This dish was crafted by Fallon Blackburn. For more of her recipes, check out her Instagram profile @espressoandlime.
