Vaca Frita
Savor the bold, citrus-laced flavors of **Vaca Frita**, a classic Cuban dish that's both hearty and irresistibly crispy. This recipe features tender, shredded flank steak marinated in a zesty blend of lime and orange juices, garlic, and spices, then seared to golden perfection for a satisfying crunch. Caramelized onions add a touch of sweetness that beautifully balances the tangy marinade, while the optional garnish of fresh cilantro provides a dash of vibrant color and freshness. Perfectly paired with fragrant rice, black beans, and a wedge of lime, this dish is an easy way to bring authentic Cuban cuisine to your table. With just 15 minutes of prep time and ingredients you likely already have on hand, Vaca Frita is a delightful way to transform a humble cut of beef into a crispy, flavor-packed masterpiece!
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Recipe Information
Ingredients
- 2 pounds Flank steak
- 1 large Yellow onion
- 4 Garlic cloves
- 4 tablespoons Lime juice
- 2 tablespoons Fresh orange juice
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Ground cumin
- 4 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Fill a large pot with water and bring it to a boil over medium-high heat. Add the flank steak and cook for about 40-50 minutes, or until the beef is tender and easy to shred.
Once the beef is cooked, remove it from the pot, let it cool slightly, then shred it using two forks or your hands. Set aside.
Slice the yellow onion into thin strips and mince the garlic cloves.
In a large bowl, combine the shredded beef with lime juice, orange juice, salt, ground black pepper, and ground cumin. Mix well to distribute the flavors evenly. Let it marinate for 15-20 minutes.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the sliced onions and sauté them until they become soft and slightly caramelized, about 5-7 minutes. Remove the onions from the skillet and set them aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add the shredded, marinated beef in an even layer. Press the beef down with a spatula and let it sear for 3-4 minutes without stirring, allowing it to crisp up.
Flip the beef and cook for another 3-4 minutes until it is browned and crispy on both sides. Be careful not to overcrowd the skillet; cook in batches if necessary.
Once the beef is crispy, return the cooked onions to the skillet and toss them with the beef. Cook for another 1-2 minutes to combine the flavors.
Transfer the Vaca Frita to a serving platter, garnish with fresh cilantro (if desired), and serve immediately with rice, black beans, and lime wedges on the side.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.6 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
