Cuban
Vaca Frita
This Cuban classic turns tender simmered flank steak into garlicky, citrus-bright shreds with crisp browned edges. It is finished with sweet onions and served simply, as it would be at the table with rice and lime.
Ingredients
- Flank steak12 oz
- Waterenough to cover
- Yellow onion, divided1 medium
- Garlic cloves, divided4
- Bay leaf1
- Kosher salt1 1/2 tsp, divided
- Sour orange juice1/4 cup
- Ground cumin1/2 tsp
- Black pepper1/4 tsp
- Vegetable oil or light olive oil3 tbsp
- Lime wedgesfor serving
Method
- Place the flank steak in a pot with enough water to cover, half the onion, 1 crushed garlic clove, the bay leaf, and 1 tsp salt.
- Bring to a boil, then lower to a gentle simmer and cook until the beef is very tender, 75 to 90 minutes.
- Transfer the beef to a plate, let it cool slightly, and shred it into long thin strands with two forks or your fingers.
- Thinly slice the remaining half onion and mince the remaining 3 garlic cloves.
- Toss the shredded beef with the sour orange juice, minced garlic, cumin, black pepper, and remaining 1/2 tsp salt, then let it stand for 15 minutes.
- Drain off excess marinade and pat the beef lightly dry so it will fry instead of steam.
- Heat the oil in a wide heavy skillet over medium-high heat and cook the sliced onion until softened and lightly golden, about 4 minutes.
- Add the shredded beef, spread it into an even layer, and press it firmly against the skillet.
- Let the beef fry without constant stirring until the bottom is deeply browned and crisp, 4 to 5 minutes.
- Turn the beef in sections, press again, and fry until more edges are crisp while the onions stay sweet and golden, 3 to 4 minutes more.
- Taste for salt and brighten with a small squeeze of lime if desired before serving hot.
Common questions
Can I substitute sour orange juice in Vaca Frita?
Yes. Use a 2:1 mix of orange juice and lime juice for the closest flavor. In a pinch, lemon-lime plus a little extra lime works, but keep it tart; the acid should be bright, not sweet.
How long does the beef take to cook and shred?
Plan on 75 to 90 minutes of simmering until the flank steak is very tender, then 10 to 15 minutes to cool enough to shred. The shredding itself takes only a few minutes with two forks.
What are the most common mistakes when making Vaca Frita?
Not cooking the beef until truly tender, skipping the drying step before frying, and overcrowding the pan. If the meat is wet or piled up, it steams instead of getting those crisp, browned edges.
How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a little oil so the beef crisps again; microwaving makes it softer, though still edible.
What should I serve with Vaca Frita?
Serve it with white rice, black beans, and lime wedges for squeezing. Fried plantains, yuca, or a simple onion salad also work well, and the extra lime helps cut the richness.