Crispy Shredded Beef (Vaca Frita)

Ingredients

• 1.5 pounds (680g) flank steak 1.5 pounds (680g) flank steak
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1/4 cup (60ml) fresh lime juice 1/4 cup (60ml) fresh lime juice
• 1 tablespoon lime zest 1 tablespoon lime zest
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 3 tablespoons olive oil 3 tablespoons olive oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 3g (Sugars: 0g)
• Protein: 36g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, lime juice, lime zest, cumin, oregano, salt, and black pepper.
2. 2.
   Place the flank steak in a shallow dish and pour the marinade over it. Ensure the steak is well coated. Let it marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the oven to 375°F (190°C).
4. 4.
   Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the steak from the marinade, allowing any excess marinade to drip off, and add it to the skillet. Sear the steak for 3-4 minutes on each side until browned.
5. 5.
   Transfer the seared steak to a baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
6. 6.
   Remove the steak from the oven and let it rest for 10 minutes. Then, using two forks, shred the beef into thin strips.
7. 7.
   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced onions and sauté until they become soft and translucent.
8. 8.
   Increase the heat to medium-high and add the shredded beef to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beef becomes crispy and golden brown.
9. 9.
   Serve the Crispy Shredded Beef hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Flank steak — For best results, choose a well-marbled flank steak. If unavailable, you can substitute it with skirt steak or chuck roast.
• Lime zest — Make sure to use organic limes and wash them thoroughly before zesting to avoid any bitterness.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder herb flavor.

Tips & Tricks

• For extra flavor, you can add a splash of Worcestershire sauce to the marinade.
• To achieve maximum crispiness, make sure the shredded beef is spread out in a single layer in the skillet.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Serving advice

Crispy Shredded Beef is traditionally served as a main dish accompanied by black beans and rice. It can also be enjoyed with a side of fried plantains or yuca fries for a complete Cuban meal. Serve with lime wedges on the side for an extra burst of citrus flavor.

Presentation advice

To present the dish, arrange the golden-brown crispy beef shreds on a plate, topped with the sautéed onions. Garnish with fresh cilantro leaves for a pop of color. Serve with the suggested side dishes and lime wedges for an inviting and vibrant presentation.