Vaca Frita - Flank Steak with Orange and Lime Juice

On one of his many trips, my husband had this dish, he loved it so much he wanted to come home and re-create it. I have to say it was yummy!

It is a Cuban dish and is referred to as Fried Beef as it is Boiled, Sauteed, Shredded and put under the broiler. It is a bit of work, but let me tell ya, it is so worth it! We have made it many times.

1.5 lbs. Flank Steak, cubed

3.5 cups of water

1 tbsp. salt

1 bay leaf

2 medium-sized yellow onions, one halved, one chopped

1 tbsp. olive oi

juice of 1 large orange

juice of 1 large lime (or 2 small limes)

salt to taste

Place the steak, water, 2 onion halves, bay leaf and salt in a medium-sized pot and set over medium-high heat. Once the water comes to a boil, cover and reduce heat to medium.

Simmer the steak for 45 minutes – 1 hour, or until tender. (I like to do this in the morning or on the weekend and finish up at dinnertime.)

Remove the steak with a slotted spoon and let cool to room temperature. (Run the remaining liquid through a fine mesh sieve and use as a base for soups, or freeze.)

Use 2 forks or your hands to pull the steak apart until it resembles pulled pork.

Mix the orange and lime juice together in a small bowl or measuring cup.

Preheat your oven’s broiler.

Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and saute until soft and beginning to brown, about 7 minutes. Add the shredded steak and half of orange/lime juice.

Saute for 2 – 3 minutes, then taste and add more orange/lime juice and salt to taste. I usually end up using all or most of the juice. This depends on the size of your citrus and how juicy it is.

Spread the contents of the skillet onto a cookie sheet and place under the broiler until the beef and onions crisp and brown, about 10 minutes. Remove and serve with white rice and black beans (small and soupy kind)