Vaca Frita

Step by stepInstructions

1. Simmer the flank steak in a large pot with water to cover, the onion halves, smashed garlic, bay leaves and a teaspoon of salt, until fork-tender, about 1½ hours.
2. Let the beef cool slightly, then shred it into coarse strands with two forks.
3. Toss the shredded beef with the minced garlic, sour orange juice, cumin, oregano, pepper and a pinch of salt, and let it marinate for 15 to 20 minutes.
4. Heat the oil in a wide cast-iron skillet over high heat until shimmering.
5. Add the beef in a single layer, pressing it down, and fry without stirring for 4 to 5 minutes, until the underside is deeply browned and crisp.
6. Flip and crisp the other side, then add the onion rings and cook for 2 to 3 minutes more, until they soften and char at the edges.
7. Serve immediately with a squeeze of lime, white rice and frijoles negros on the side.