Cuban Vaca Frita - Latin Style Flank Steak

Vaca Frita in Spanish translates to Fried Cow? Holy Cow!! Imagine a slow stewed flank steak that is fall apart tender, shredded, seasoned with some spice, citrus and garlic then fried to get delicious crispy edges. This is an amazing dish! Its rich flavors and funky name has made it a favorite of Americans, especially in Miami and other southern cities that host a large Cuban  population.

 

Jump to:

• Cuban cuisine
• My first Cuban meal
• Ingredients and prep work to make vaca frita
• Step by step photos to make vaca frita
• Side dishes to serve with vaca frita
• Other Latin American recipes
• Cuban Vaca Frita Recipe

Cuban cuisine

Cuban food has diverse influences, from European to African to Antillean. As with Latin American food, Cuban food is humble, yet incredibly flavorful. Again, the ingredients are basic, easy to obtain and also inexpensive.  Cuba has a very rich culinary history and you can read more about it over at Cuban Heritage.

Vaca Frita is a close cousin to Ropa Vieja , with one basic difference: Ropa Vieja is cooked only once while Vaca Frita is cooked twice: once when the meat is stewed and again when pan-fried, hence its colorful name! Ropa vieja also has similar seasonings but it adds tomatoes.

The origins of Vaca Frita are also akin to those of Ropa Vieja, which hails from the Canary Islands (off the western coast of north Africa.) The ingenuity of these people in turning a not so palatable cut of meat into something flavorful and tender is nothing short of amazing.

My first Cuban meal

My first brush with Cuban food was many years ago. While I was growing in Panama I would tag along on business trips to Miami. Even at an early age, and with an undeveloped palate, I found Cuban food to be exploding with flavor.  Vaca frita became an instant favorite of mine. Now when my husband and I travel to Florida on occasion one of my first items on the agenda is to eat Vaca Frita, accompanied of course by black beans and rice!!

I think you will find Vaca Frita to be a nice addition to your family mealtime. If you are not fond of rice and beans, french fries or  mashed potatoes are a great alternative side dish.

Ingredients and prep work to make vaca frita

• Flank steak works best but you can also use chuck roast. Cut it into a couple pieces to lay flat in your Dutch oven or instant pot.
• Beef broth for stewing in the Dutch oven or Instant Pot.
• Bay leaves, cilantro, peppercorns, garlic cloves and rough chopped onion go into the broth for stewing.
• Lime juice, lemon juice and orange juice are used in the marinade.
• Oregano, cumin, black pepper, salt and minced garlic are added to the juice of the marinade.
• Onions sliced thin are added to the pan after the steak has been fried.
• Sliced lime wedges to squeeze over the beef when serving.
• White rice, black beans and tostones are great side dishes.

Step by step photos to make vaca frita

• Step 1: Gather your ingredients and have them measured, chopped and ready to go: flank steak, beef broth, bay leaves, cilantro, peppercorns, garlic cloves, lime, lemon, orange, oregano and salt.
• Step 2: Dutch oven directions: Add the beef broth and flank steak to a large Dutch oven then add the bay leaves, onion, garlic, cilantro, pepper corns. Cut the steak into pieces 2 or 3 pieces if it won't lay flat. in the broth. Heat on high until it boils and then cover. Turn the heat to low for 1.5 hours until it is fork tender and separates easily. Instant Pot directions: Place the same ingredients into the Instant Pot and cook on high pressure for 40 minutes, allow a natural release for 10 minutes then vent.

• Step 3: While the flank steak is simmering or pressure cooking prepare the marinade by adding the lime juice, lemon juice, orange juice, salt, garlic, oregano, cumin and pepper to a bowl and whisk to combine.
• Step 4: Once the flank steak is tender remove it from the broth and place on a cutting board and shred with two forks. You want very think strips of meat separated along the grain. Save the broth from the Dutch oven or Instant Pot to cook with the onions later.

• Step 5: Place the shredded beef into a bowl and pour over the marinade and mix to combine. Allow to sit for 30 minutes.
• Step 6: Add the olive oil to a large skillet on medium high heat and fry the beef. Leave all the steak in place until you get very brown crispy edges on the bottom. Once it is crispy you can flip parts of the beef over to fry the other side. You can work in batches if you do not have enough room for all the beef in your skillet. Add the fried flank steak to a serving platter and cover with foil to keep warm while you cook the onions.

• Step 7: Once all the beef has been fried add 1 cup of the strained beef broth from stewing the flank steak to the skillet to deglaze the pan. Stir to remove the crispy brown bits of steak left in the pan. Those bits bring a lot of flavor to the onions. Add the onions.
• Step 8: Simmer the onions in the broth until tender and most of the broth has cooked off.

Side dishes to serve with vaca frita

• Black beans and rice is a traditional side with with bold flavors!
• Fried yuca is a root vegetable with a creamy texture.
• Tostones are twice fried green plantain.

Other Latin American recipes

If you love Latin food then you have to try some of my all time favorite dishes or bookmark them for later. Here are some of the most popular ethnic dishes, along with their history and ingredients to make at home.

• Pernil is Puerto Rican stye slow roasted pork shoulder.
• Mexican Pork Carnitas: Make this in the slow cooker and then broil for crispy goodness.
• Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
• Shrimp Ceviche: A citrus cured fish or shrimp appetizer with some kick.
• Chicken tinga is a shredded Mexican style dish you can make in the slow cooker.

Originally published February 2014 and updated June 2023.