The literal translation for “vaca frita” is “fried cow”, which sounds a little gross if you think about it too long. However, the fact is that this is one of the tastiest steak dinners in Cuban cuisine. It’s basically a fried flank steak that gets parboiled, shred apart when tender, and then re-fried with onions, garlic, lime juice and some spices. This dish reminds me of my father because he would insist that the chef burned the meat and made it nice and crispy. He always assured the waiter it was ok, he wouldn’t send it back, and I can’t say I blame him; there’s something about the crispy edges that makes it extra tasty. I don’t finish mine off in the same manner that the restaurants do it. Their method is to take the shredded beef and lay it out on a flat grill or pan with a press on top so when it’s toasty, it sort of becomes one unified fried piece. I simply re-fry it up in a large skillet pan and leave it all shredded. I’ve come to learn, it is a favorite dish among several of my friends as well, and it’s not hard to see why: vaca frita is down right delicious. This recipe is strictly mine. I’m sure other people make it their own way, but this is the way I prepare it and it’s just as good as any restaurant’s.
This is my own recipe. I tend to not measure a thing when I cook, so when my recipe calls for a seasoning as part of the ingredients and there’s no stated amount, sprinkle lightly/liberally once over the entire contents of the pan. You can reduce cooking time by placing the flank steak in a pressure cooker and boiling it for 30 minutes. Be sure to depressurize the cooker fully before removing the cover. Serve with white rice and black beans and fried sweet plantains.
Comments, questions or suggestions? Be sure to let me know below in the comments!