Vaca Frita

Ingredients

• 800 g flank steakSubstitute: skirt steak
• 3 large onion
• 4 tbsp lime juiceSubstitute: sour orange juice
• 6 cloves garlic
• 4 tbsp olive oil
• 1 tsp cumin
• 1 tsp salt

Instructions

1. 1

   Boil flank steak with half an onion, garlic, and bay leaf until very tender, about 2 hours.

2. 2

   Shred the beef into long thin strands and toss with lime juice, minced garlic, cumin, and salt. Marinate 30 minutes.

3. 3

   Slice remaining onions into thin rings.

4. 4

   Heat olive oil in a large cast-iron skillet over high heat until almost smoking.

5. 5

   Spread shredded beef in a single layer — do not stir. Let it sear and crisp for 5 minutes undisturbed.

6. 6

   Flip and crisp the other side for 4 more minutes. The key is maximum contact with the hot pan.

7. 7

   Push beef aside, add onions to the pan, and cook until soft and caramelized. Serve together with rice, beans, and fried plantains.