The scent of sizzling marinated beef wafts through the air, inviting you to dive into a plate of Authentic Cuban Vaca Frita. Picture the crispy edges of the meat, kissed by citrus and garlic, paired with the vibrant colors of freshly chopped onions and peppers. pulled beef brisket recipe This dish isn’t just a meal; it’s a celebration of flavors, a fiesta on your plate.
Remember that summer BBQ when everyone was fighting over the last piece? That was my first taste of Vaca Frita, and I knew I had stumbled upon something magical. spicy Louisiana fries Perfect for gatherings or simply to elevate your weeknight dinners, this recipe will leave you craving more with every bite.
[info_box title=”Why You’ll Love This Recipe”] This Authentic Cuban Vaca Frita is super easy to prepare, making it ideal for busy weeknights. The bold flavors blend perfectly for an unforgettable taste experience. Dressed with fresh toppings, it’s visually stunning and guaranteed to impress your guests. Whether served with rice or in tacos, it adapts beautifully to any occasion. [/info_box]
I cooked this for my family last month, and their happy faces were priceless as they devoured every last bite.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Flank Steak: A well-marbled cut works best for tenderness; look for bright red color without excessive fat.
Fresh Lime Juice: Use freshly squeezed lime juice for that zesty kick; bottled juice just won’t cut it.
Garlic: Fresh garlic cloves are essential; they add depth and aroma that store-bought powders can’t replicate.
Cumin: Ground cumin brings an earthy warmth; opt for high-quality spice for maximum flavor impact.
Bell Peppers: Choose vibrant colors like red and yellow to add visual appeal and sweetness to the dish.
Onions: Yellow onions caramelize beautifully; they balance the dish’s tanginess with their natural sweetness.
Olive Oil: Use extra virgin olive oil for sautéing; its rich flavor enhances everything it touches.
Salt and Pepper: Essential seasonings that bring all the flavors together; make sure to season generously but taste as you go.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Marinating the Flank Steak: Start by combining lime juice, minced garlic, cumin, salt, and pepper in a bowl. Add the flank steak, ensuring it’s well-coated. Marinate for at least 1 hour or overnight in the fridge to maximize flavor.
Cooking the Steak: Heat a grill or skillet over medium-high heat until hot. Remove the steak from marinade (discard marinade) and sear it for 4-5 minutes per side until it reaches medium-rare doneness and develops a nice char. perfect steak marinade.
Tenderizing the Steak: Once cooked, transfer the steak to a cutting board and let it rest for about 10 minutes. This helps retain juices. Slice against the grain into thin strips—this keeps each bite tender.
Sautéing Onions and Peppers: In the same skillet, add olive oil over medium heat. Toss in sliced onions and bell peppers sautéing until they soften, about 5-7 minutes. The aroma will fill your kitchen!
Crisping Up the Meat: Add sliced steak back into the skillet with sautéed veggies. Cook on high heat for an additional 3-4 minutes until everything is crispy on the edges while ensuring not to dry out the meat.
Serving It Up: Serve your Vaca Frita hot over rice or in warm tortillas topped with extra lime wedges and chopped cilantro if desired. Get ready for compliments as everyone digs in!
Now you have all you need to create this sizzling sensation right at home! Enjoy each mouthful of this flavorful journey that transports you straight to Cuba without needing a passport!
[info_box title=”You Must Know”] Authentic Cuban Vaca Frita is not just a dish; it’s a celebration of flavors. The marinated beef brings out rich aromas, while the crispy edges make every bite unforgettable. Enjoy with lime and onions for that classic Cuban flair. [/info_box]
Perfecting the Cooking Process
Start by marinating the beef for at least four hours to enhance flavor. Sear it in a hot skillet to lock in juices before shredding.
Add Your Touch
Feel free to swap out flank steak for skirt steak or add bell peppers for a bit of crunch.
Storing & Reheating
Store leftovers in an airtight container for up to three days. Reheat on low heat to keep the beef tender and juicy.
[info_box title=”Chef’s Helpful Tips”] For perfect Vaca Frita, use fresh citrus juice during marination for added zest. Avoid overcrowding the pan when searing to ensure that beautiful crust forms! Let the meat rest after cooking; it helps retain moisture and flavor. [/info_box]
Cooking this dish takes me back to my aunt’s kitchen, where I first learned about the magic of marinated beef. The aroma filled the house, and every bite brought smiles from family.
FAQ
What cut of beef is best for Authentic Cuban Vaca Frita?
Flank steak or skirt steak works best due to their tenderness and flavor.
Can I make Authentic Cuban Vaca Frita ahead of time?
For more inspiration, check out this Keto Greek Meatballs Keftedes recipe.
Absolutely! Marinate the beef overnight for deeper flavor before cooking.
What should I serve with Authentic Cuban Vaca Frita?
Serve with rice, black beans, and fried plantains for a complete meal experience.
Authentic Cuban Vaca Frita
- Total Time: 30 minutes
- Yield: Serves 4
Description
Authentic Cuban Vaca Frita is a vibrant, flavorful dish that transforms marinated flank steak into a sizzling sensation. With its crispy edges kissed by citrus and garlic, and beautifully sautéed onions and bell peppers, this dish is perfect for gatherings or an elevated weeknight dinner. Experience the fiesta of flavors in every bite as you serve it over rice or in warm tortillas, topped with fresh lime and cilantro.
Ingredients
- 1 lb flank steak
- 1/2 cup fresh lime juice
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium yellow onion, sliced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Marinate the flank steak in a mixture of lime juice, minced garlic, cumin, salt, and pepper for at least one hour or overnight.
- Heat a grill or skillet over medium-high heat. Sear the marinated steak for 4-5 minutes per side until medium-rare.
- Let the steak rest for 10 minutes before slicing against the grain into thin strips.
- In the same skillet, add olive oil over medium heat and sauté onions and bell peppers until softened (about 5-7 minutes).
- Return sliced steak to the skillet and cook on high heat for another 3-4 minutes until everything is crispy.
- Serve hot over rice or in tortillas with lime wedges and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling/Sautéing
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 90mg
