Vaca Frita

Instructions

1. Prepare the beef
   In a large pot, place the flank steak, quartered onion, bell pepper, smashed garlic, bay leaves, salt, and pepper. Add enough water to cover the meat by 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cover and cook until the meat is very tender, about 1.5-2 hours.
2. Shred the beef
   Remove the beef from the cooking liquid and let it cool slightly. Reserve 1 cup of the cooking liquid and discard the vegetables. Once the beef is cool enough to handle, shred it using two forks, pulling the meat apart along the grain into thin strips.
3. Marinate the beef
   In a large bowl, combine the shredded beef, lime juice, minced garlic, and a pinch of salt and pepper. Toss well to combine. Let marinate for 15-20 minutes, allowing the beef to absorb the flavors.
4. Prepare the onions
   While the beef is marinating, heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until soft and translucent, about 5-7 minutes. Remove the onions from the skillet and set aside.
5. Crisp the beef
   In the same skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Working in batches if necessary, spread the marinated beef in a single layer and cook without stirring for 2-3 minutes until the bottom side becomes crispy. Flip the beef and cook for another 2-3 minutes until crispy on the other side. If the pan becomes dry, add a few tablespoons of the reserved cooking liquid.
6. Combine and serve
   Return the cooked onions to the skillet with the crispy beef. Toss to combine and cook for another 1-2 minutes. Remove from heat and sprinkle with chopped cilantro. Taste and adjust seasonings if needed.
7. Plate and garnish
   Serve the vaca frita hot with lime wedges on the side. Traditional accompaniments include white rice, black beans, and fried plantains for an authentic Cuban meal.