Vaca Frita
From abermouse 13 years agoIngredients
- 2 pounds flank steak shopping list
- 2 whole bay leaves shopping list
- 6 black pepper corns shopping list
- 3 tablespoons dry sherry shopping list
- 2 tablespoons olive oil shopping list
- 2 medium yellow onions, sliced shopping list
- lemon wedges shopping list
- 2 medium green bell peppers, sliced shopping list
- seasoning rub shopping list
- 1 teaspoon garlic powder shopping list
- ½ teaspoon black pepper shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon onion powder shopping list
- 2 teaspoon salt shopping list
How to make it
- Place the steak in a cover pot with just enough water to cover.
- Add the bay leaves and peppercorns. Simmer covered until tender, about 1 ½ hours.
- Allow the steak to cool in the liquid, covered.
- It's common to place the entire covered pot in the fridge and proceed to frying the next day.
- Mix the dry spices.
- Cut the meat across the grain into serving size pieces. Pound with a meat mallet until increased in size by 25-50%. Rub each piece with a bit of the dry rub and splash with dry sherry.
- Heat the olive oil in a skillet or griddle. Fry each piece of meat until it barely browns. Fry the onions and peppers also. Place all on a plate with the lemon or lime wedges as a garnish.
People Who Like This Dish 3
- marpar Copenhagen, DK
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