Vaca Frita

Jamie Silva’s vaca frita boils and shreds flank steak, marinates it with supplied lime juice, vegetable oil, garlic and seasoning, then presses it in a skillet until crisp. Her selected serving set includes prepared white rice, black beans and supplied lime wedges.

The supplied flank-steak pieces enter a Dutch oven with water to cover, bay leaves and salt. They cook over medium-low heat for one to one and a half hours. The beef broth is strained and reserved for other recipes, while the beef moves to a platter and is shredded with two forks.

In a large bowl, the shredded beef mixes with supplied fresh lime juice, two tablespoons of the listed oil, supplied finely minced garlic, Complete Seasoning, salt and pepper. It marinates at room temperature for thirty minutes.

The remaining four tablespoons of oil heat in a skillet. The beef is removed from the marinade and spread in even batches; any remaining marinade is discarded. A spatula presses the meat for about five minutes without stirring, then flips and presses it for another four minutes until sizzling and crisp.

Over medium-low heat, supplied thin white-onion slices cook with the beef for four to five minutes until soft. Silva serves it with prepared white rice and black beans, adding the supplied lime wedges alongside.