Vaca Frita ("Fried Cow" - Cuban Flank Steak)

The name, "fried cow" gets your attention for sure. This simple, savory crispy beef dish, found in just about any Cuban restaurant in Miami, is generally competently made but some versions are in a league of their own. The crispy, stringy meat just spreads flavor all over your taste buds. It can be accompanied with rice and black beans or with moros rice and yuca. For those watching their weight, a side salad works well.

The following recipe is adapted from Las Vegas Cuban Cuisine (South Florida)

Yields 5 servings

Ingredients:
4 pounds flank steak
5 large cloves of garlic
1/4 cup salt
1/4 cup black pepper
1 cup olive oil
2 medium yellow onions, sliced
2 limes or 1 bitter orange
2 bay leaves (optional)


Directions:

1. Cut the meat against the grain into serving portions. Place the meat in a pot to simmer with bay leaves until meat is tender, about 1 hour.
2. Let meat cool for about an hour at room temperature. Tenderize the meat with a kitchen mallet.
3. Mash garlic to a paste. Rub meat with mashed garlic and season with salt, pepper and lime or bitter orange.
4. Heat oil in large skillet. Cook the meat until browned on all sides.
5. In the same oil, quickly sauté the onions and serve over the meat as a garnish.

Save this recipe to your HK profile by clicking on the Favorite button below!