A coffee break in the United States and elsewhere is a short mid-morning rest period granted to employees in business and industry. An afternoon coffee break, or afternoon tea, often occurs as well.
This recipe for vaca frita (“fried cow”) is a close cousin of Cuba’s famous ropa vieja , stewed shredded beef in tomato sauce. The beef for vaca frita, however, is marinated in lime, garlic and salt, then seared until crispy. The key to achieving the perfect texture is to cook the beef in small batches, so it sautés rather than steams.
Ingredients:
- 1 1/2 pounds flank steak, cut into 4 pieces
- 1 green bell pepper, cored and quartered
- 2 large onions—1 halved, 1 thinly sliced
- 1 bay leaf
- 2 garlic cloves, smashed
- Salt
- 1/4 cup plus 2 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
How to Make It
Step 1 Â Â Â
In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay
leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20
minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the
broth and reserve for another use. Shred the meat and transfer it to a bowl.
Step 2 Â
Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir
the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at
room temperature for at least 30 minutes or up to 1 1/2 hours.
Step 3
Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on
the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning
once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a
platter and serve.
