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Vaca Frita, translating to 'fried cow,' is a beloved Cuban dish traditionally made with marinated flank steak. This flavorful meal holds cultural significance as a staple at family gatherings and celebrations, often enjoyed with rice and black beans. It embodies the vibrant culinary heritage of Cuba, showcasing the island's love for citrus and spices.
In a bowl, combine lime juice, orange juice, garlic, cumin, oregano, paprika, black pepper, and salt.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Refrigerate for at least 1 hour, preferably overnight.
Remove the steak from the marinade and pat dry with paper towels.
Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for about 4-5 minutes per side, or until the steak is cooked to your desired doneness. Remove the steak from the skillet and let it rest for a few minutes.
In the same skillet, add the sliced onions and bell peppers. Cook until they are softened and slightly caramelized, about 5-7 minutes.
Slice the rested steak into thin strips. Serve it over the cooked onions and bell peppers.
Serve with fresh lime wedges on the side for added flavor.
Enjoy your meal!
Vaca Frita is a Cuban dish made from marinated and pan-fried flank steak, known for its zesty flavor and tender texture.
Vaca Frita originates from Cuba, where it is a cherished part of the country's culinary tradition.
Key ingredients include flank steak, lime juice, orange juice, garlic, cumin, oregano, paprika, and black pepper.
Vaca Frita takes approximately 75-90 minutes to prepare and cook.
Serve Vaca Frita with traditional sides like rice, black beans, or fried plantains for a complete meal.