Description
Vaca Frita is a traditional Cuban dish featuring tender flank steak simmered in beef broth, then shredded and pan-fried to develop crispy edges. The beef is infused with lime and spices, served alongside sautéed onions and garnished with fresh parsley. This flavorful and satisfying recipe pairs beautifully with white rice or fried plantains, offering a perfect balance of rich, savory, and tangy notes.
Ingredients
Main Ingredients
- 1½ pounds Flank Steak
- 3 cups Beef Broth
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- 2 tablespoons Lime Juice (about 1 lime)
For Frying and Serving
- 2 tablespoons Oil (avocado oil, canola oil, or beef tallow recommended)
- 1 Large Onion, thinly sliced (white or yellow)
- Lime Wedges (optional, for serving)
- Fresh Chopped Parsley (optional, for garnish)
Instructions
- Prepare and simmer the steak: Cut the flank steak into smaller pieces to fit in the pot without overlapping. Place the meat in the pot and add enough beef broth to completely cover the steaks. Bring to a boil over high heat, then reduce to medium-low heat. Cover and simmer for 45 minutes.
- Continue simmering with turning: Flip the steak pieces and simmer for another 45 minutes at a gentle simmer, adjusting the heat to prevent vigorous boiling and excessive liquid evaporation.
- Shred the cooked steak: Remove the meat from the pot and let it cool slightly. Use two forks to shred the steak into thin strands. Reserve the broth for later use.
- Season and marinate shredded beef: Return the shredded beef to the pot with the reserved broth. Add salt, garlic powder, black pepper, and lime juice, stirring well to combine. Let it rest for 15 minutes to absorb flavors.
- Fry the shredded beef: Heat oil in a large skillet over medium-high heat. Using tongs, transfer shredded beef from the pot to the skillet, avoiding excess liquid. Spread it evenly and cook undisturbed for 3–5 minutes to develop a crispy, golden crust on the bottom.
- Flip for crispiness: Using a spatula, flip sections of the beef without stirring. Repeat to brown all sides, cooking an additional 1–2 minutes to achieve desired crispness, watching to avoid burning.
- Sauté the onions: Remove the beef to a plate and add the sliced onions to the skillet. Add 2–3 tablespoons of reserved broth and cook over medium-low heat, stirring often, until the onions soften and reach preferred tenderness.
- Serve: Plate the crispy vaca frita topped or served alongside the sautéed onions. Garnish with chopped parsley and lime wedges if desired. Enjoy with white rice, fried sweet plantains, or your favorite sides.
Notes
- Use salt sparingly as the broth already imparts a salty flavor.
- Flank steak is called “falda real” in Spanish, helpful when buying in Latin markets.
- Maintain a gentle simmer to prevent excessive broth evaporation and retain flavor.
- Shred the beef with forks or by hand once cooled for finer strands.
- If your skillet is small, fry the beef in batches to ensure crispiness and avoid steaming.
- For extra crispy beef, after the first flip, let it sit for 1–2 minutes before flipping again, checking frequently to prevent burning.
