Vaca Frita

Ingredients

• 900g flank steak
• 1 onion, halved, plus 1 large onion thinly sliced
• 6 garlic cloves, 2 whole and 4 minced
• 1 bay leaf
• 1 tsp salt, plus more to taste
• juice of 2 limes, plus wedges to serve
• 4 tbsp olive oil
• white rice and black beans, to serve

Before you cook

• Combine the flank steak, halved onion, 2 whole garlic cloves, bay leaf, and 1 tsp salt in a pot.
• Cover the steak with water.

Steps

1. Bring the pot to a boil, then reduce to a simmer, cover, and cook for 1 hour 30 minutes until the meat is fork-tender.
2. Remove the meat and let it cool slightly, reserving the cooking liquid for another use.
3. Shred the meat into thin strands along the grain using two forks.
4. Toss the shredded meat with 2 tbsp olive oil, the minced garlic, and half the lime juice, and let it sit for 15 minutes.
5. Heat the remaining 2 tbsp olive oil in a wide skillet over high heat.
6. Spread the shredded beef in a single layer in the skillet without stirring.
7. Cook undisturbed for 4 to 5 minutes until the edges turn crisp and browned, then flip and crisp the other side for 3 to 4 minutes.
8. In a separate small pan, sauté the sliced onion in a little oil until soft and lightly browned, about 8 minutes.
9. Pile the sautéed onion over the crispy beef and finish with the remaining lime juice.
10. Serve immediately with white rice, black beans, and lime wedges.