🇨🇺 Cuba recipe
Vaca Frita
Vaca frita, meaning 'fried cow,' is a stunning example of Cuban culinary ingenuity. Flank steak is first boiled until tender, then shredded, marinated in garlic and lime juice, and finally pan-fried until the edges turn gloriously crispy and caramelized while the center stays moist and tender. Topped with a tangle of sweet sautéed onions, vaca frita delivers an irresistible contrast of textures that makes it one of Cuba's most beloved beef dishes.
Prep20 mins + 30 mins marinade
Cook2 hrs 15 mins
Serves4
Difficultymedium
Ingredients
- 900g flank steak
- 1 large yellow onion, quartered for boiling
- 3 large white onions, thinly sliced into half-moons
- 8 cloves garlic, minced
- 80ml fresh lime juice (about 4 limes)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Lime wedges for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
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Nutrition per serving
- Calories
- 390
- Protein
- 38 g
- Carbs
- 8 g
- Fat
- 22 g
