Cuban Vaca Frita Recipe

A photo of vaca frita on a white plate with caramelized onions and slices limes.

Cuban vaca frita is a classic dish and you will love the crispy bits of beef that is pan seared to finish the flavorful beef dish. This flank steak slow simmered in aromatics, shredded and then fried in a pan. This is truly one amazing Latin American dish!

5 from 2 votes

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Course: Main dish

Cuisine: Cuban

Keyword: authentic, flank steak, pan fried steak, slow cook

Prep Time: 15

Cook Time: 1 45

Total Time: 2

Servings: servings

Calories: 352kcal

Author: Analida Braeger

Ingredients

Simmering Ingredients:

2 lbs flank steak
4 cups beef broth
2 bay leaves
6-8 springs cilantro tied with kitchen twine
1 tsp peppercorns
3 garlic cloves roughly chopped
1 onion cut into chunks

Marinade:

¼ cup lime juice fresh
¼ cup lemon juice fresh
¼ cup orange juice fresh
½ tsp salt paleo diet: sea salt
1 tsp oregano dried
2 tsp cumin ground
½ tsp black pepper ground
2 cloves garlic minced

Frying Ingredients

2 tbsp olive oil
1 onion sliced thin

Instructions

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.
While the flank steak is simmering 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.
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 to cook with the onions later.
Place the shredded beef into a bowl and pour over the marinade and mix to combine. Allow to sit for 30 minutes.
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.
Once all the beef has been fried add 1 cup of the strained beef broth from the Dutch oven to the skillet to deglaze the pan. Stir to remove and the crispy brown bit left in the pan. Add the onions.
Simmer the onions in the broth until tender and most of the broth has cooked off.
Serve the onions over the flank steak. Lime wedges go nicely and also black beans with rice. Add salt to taste.

Notes

Frequently Asked Questions:
How long can I store the vaca frita in the refrigerator?

Once the beef has cooled you can store it in the refrigerator in an airtight container for 3-4 days.

How do I reheat the vaca frita?

Reheat the vaca frita in the microwave for 2-3 minutes and stop to stir every 30-45 seconds until hot. Once reheated do not cool and store again in the refrigerator, consume it right away. So only reheat the amount you will consume.

Can I freeze vaca frita?

Yes, allow the beef to cool and you can freeze in airtight containers for up to 2 months. You can vacuum pack the beef for up to 6 months.

What cut of beef can I use for vaca frita?

You typically use flank steak but a chuck roast or brisket will work well.

Nutrition