The moment you inhale the sizzling aroma of Authentic Cuban Vaca Frita, your taste buds will start doing a happy dance. The rich, marinated beef is tender and bursting with citrusy flavors, and that crispy exterior? Pure magic. easy slow-cooked chicken Imagine biting into that juicy meat and experiencing a burst of flavor that whisks you away to a sun-soaked Cuban street, where every mouthful feels like a fiesta. spicy voodoo fries stuffed salmon option flavor-packed chicken bowl. For more inspiration, check out this sticky honey chicken recipe recipe.
I remember the first time I tried this dish at my friend’s family gathering. As soon as I tasted it, I was hooked for life. It’s the kind of dish that brings people together, perfect for celebrations or just a cozy dinner at home. Get ready for an unforgettable flavor adventure!
Why You'll Love This Recipe
- Authentic Cuban Vaca Frita is easy to prepare, making weeknight dinners stress-free
- The dish combines vibrant flavors with a savory aroma that fills your kitchen
- Its golden-brown crust makes for an eye-catching presentation
- Whether served with rice or plantains, it’s versatile enough for any occasion
I’ll never forget when my cousin took one bite and exclaimed he could eat this every day for a week.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flank Steak: Choose well-marbled flank steak for maximum tenderness and flavor; about 2-3 pounds will do nicely.
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Garlic: Fresh garlic cloves work best; they add depth to the marinade and enhance the overall flavor.
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Citrus Juices (Lime and Orange): Freshly squeezed juices are crucial; they provide acidity and tenderize the meat beautifully.
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Onion: Use sweet onions; they’ll caramelize beautifully when sautéed, adding a layer of sweetness.
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Cilantro: Fresh cilantro brightens up the dish; use it as garnish to elevate presentation and flavor.
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Olive Oil: A good quality olive oil adds richness; it’s essential for cooking the beef to perfection.
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Salt & Pepper: Essential seasonings; adjust according to your taste preference for optimal flavor balance.
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Oregano: Dried oregano brings an earthy note; ensure it’s fresh to maximize its aromatic qualities.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Marinate the Beef: Start by placing the flank steak in a resealable bag. Combine minced garlic, lime juice, orange juice, oregano, salt, and pepper in a bowl. Pour this marinade over the meat and seal tightly. Let it marinate in the refrigerator for at least 4 hours or overnight for best results.
Sear the Beef: Remove the steak from the marinade and let it sit at room temperature for about 30 minutes before cooking. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the steak on each side for 4-5 minutes until browned but not fully cooked.
Cook Until Tender: Transfer seared steak to a baking dish and cover tightly with aluminum foil. Bake at 300°F (150°C) for about 1 hour until tender. The low temperature ensures even cooking without drying out.
Shred the Meat: Once cooked, remove from oven and let rest briefly before shredding with two forks into bite-sized pieces. The meat should pull apart easily if cooked correctly.
Sauté Onions & Finish Cooking: In the same skillet used earlier, add sliced onions and cook over medium heat until softened and caramelized—about 8-10 minutes. Return shredded beef to skillet with caramelized onions, mixing well to combine flavors.
Crisp Up Your Creation!: Increase heat slightly to crisp up those flavorful bits! Cook until edges become golden brown—around 5 minutes is perfect! Keep stirring so nothing burns.
Serve hot with rice or fried plantains on the side! Garnish with fresh cilantro if desired for that pop of color!
Get ready to impress friends at your next gathering! Enjoy every single bite of your Authentic Cuban Vaca Frita experience!
You Must Know
- The key to Authentic Cuban Vaca Frita is marinating the beef overnight for maximum flavor
- Searing the meat creates a deliciously crispy crust that enhances the dish’s taste
- Don’t rush it; let the beef soak in those vibrant Cuban spices
Perfecting the Cooking Process
Start by marinating your flank steak overnight. Then, sear it in a hot skillet for that crispy texture before shredding and frying again with onions and lime. For more inspiration, check out this crispy potato pancakes recipe.
Add Your Touch
Feel free to swap flank steak for skirt steak if you prefer. Add bell peppers or jalapeños for extra color and heat, or experiment with different spices to suit your taste.
Storing & Reheating
Store leftover Vaca Frita in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat to maintain its crispiness.
Chef's Helpful Tips
- When cooking Vaca Frita, ensure the skillet is very hot before adding meat for optimal browning
- Always shred against the grain to keep meat tender and flavorful
- For added zest, squeeze fresh lime juice right before serving for a burst of flavor
I once made this dish for my best friend’s birthday, and they declared it “life-changing” after just one bite! Their enthusiasm turned into a yearly tradition of making it together.
FAQ
What cut of beef is best for Authentic Cuban Vaca Frita?
Flank steak or skirt steak works beautifully due to their flavor and tenderness when cooked properly.
Can I make Vaca Frita ahead of time?
Yes, prepare it a day in advance; flavors deepen and improve overnight in the fridge.
How do I serve Authentic Cuban Vaca Frita?
Serve with rice and black beans, garnished with lime wedges and fresh cilantro for added flair.
Authentic Cuban Vaca Frita
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6 people 1x
Description
Authentic Cuban Vaca Frita is a flavor-packed dish that transports you straight to the vibrant streets of Cuba. With tender marinated flank steak, zesty citrus notes, and a crispy exterior, each bite bursts with excitement. This easy-to-make recipe is perfect for gatherings or cozy dinners at home, ensuring everyone enjoys a delightful culinary experience.
Ingredients
- 2 pounds flank steak
- 4 cloves garlic, minced
- 1/2 cup lime juice (freshly squeezed)
- 1/2 cup orange juice (freshly squeezed)
- 1 large sweet onion, sliced
- 1/4 cup fresh cilantro (for garnish)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Instructions
- Marinate the beef by placing flank steak in a resealable bag with garlic, lime juice, orange juice, oregano, salt, and pepper. Seal and refrigerate for at least 4 hours or overnight.
- Remove steak from marinade, let sit at room temperature for 30 minutes. Sear in olive oil over medium-high heat until browned (4-5 minutes each side).
- Transfer seared steak to a baking dish, cover with foil, and bake at 300°F (150°C) for about 1 hour until tender.
- Shred the meat with two forks and sauté sliced onions in the same skillet until caramelized (8-10 minutes). Mix shredded beef into onions and crisp up for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking/Searing
- Cuisine: Cuban
Nutrition
- Serving Size: Approximately 5 oz (140g)
- Calories: 325
- Sugar: 3g
- Sodium: 85mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 95mg
