Vaca Frita (Crispy Beef)
1½ 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, mashed to a paste with ½ tsp salt
¼ cup plus 2 Tbsp (6 Tbsp total) fresh lime juice
3 Tbsp extra-virgin olive oil
a pot, combine the 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 steak to a
work surface and let cool. (Discard broth, onions, and pepper.) Shred the meat and transfer it to a bowl. (I found the meat tougher than I expected; I really had to work it with two forks and my fingers to shred.)
Stir the garlic-salt 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 1½ hours.
Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef (and sliced onions, if desired) 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.
This was delicious—even the kids thought so! I served it with Rice and Beans, tortillas, and all the other usual fixin's.