Cuban Vaca Frita with Lime, Garlic and Onions

What you need

• 700 g (1 1/2 lb) flank steak
• 2 large onions, 1 quartered, 1 thinly sliced
• 6 cloves garlic, 3 smashed, 3 minced
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp black pepper, freshly ground
• 60 ml (1/4 cup) lime juice, from 2-3 limes
• 3 tbsp vegetable oil
• white rice, cooked, to serve

Method

Restated from the original video

1. 1

   Cut the flank steak across the grain into 3-4 pieces so it fits in a pot without folding.

2. 2

   Put the beef in a large pot with the quartered onion, the smashed garlic, the bay leaves and 1 tsp of the salt. Add water to cover by 3 cm (1 in).

3. 3

   Bring to a boil and skim off the foam. Reduce the heat to a gentle simmer, partly cover and cook until the beef is fork-tender and shreds with no resistance, 1 1/2-2 hr.

4. 4

   Lift the beef onto a board and ladle 100 ml of the cooking liquid into a cup. Cool the beef for 15 min.

5. 5

   Pull the beef apart along the grain into thin strands with two forks.

6. 6

   Toss the shredded beef with the minced garlic, lime juice, remaining 1 tsp salt and the black pepper. Rest for 15 min.

7. 7

   Heat half the oil in a large heavy skillet over medium-high heat until shimmering. Add half the beef in an even layer, leaving behind any pooled liquid.

8. 8

   Cook without stirring until the bottom is crisp and deep golden, 4-5 min. Flip in sections and cook 2 min more. Move to a plate and repeat with the remaining oil and beef.

9. 9

   Add the sliced onion and 3 tbsp of the reserved cooking liquid to the empty skillet. Cook over medium-low heat, stirring, until soft and lightly golden, 6-8 min.

10. 10

    Return the beef to the skillet and toss for 1 min to mix it with the onion.

11. 11

    Serve hot with rice and a final squeeze of lime juice.

Imported from cook2eatwell.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.