Here’s how you can make a true Cuban vaca frita dish using a Lodge cast iron skillet

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chuck roast

Sirloin steak is leaner, while chuck roast is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

Marinate flank steak in lime juice, garlic, cumin, oregano, salt, and black pepper for at least 2 hours or overnight.

In a large pot, add marinated steak, onion, bell pepper, bay leaves, and enough water to cover.

Bring to a boil, then reduce heat and simmer for 1.5-2 hours until the meat is tender.

Remove the steak and let it cool slightly, reserving the cooking liquid.

Shred the steak using two forks, discarding any excess fat.

Heat olive oil in a skillet over medium-high heat until shimmering.

Add the shredded beef to the skillet and cook until crispy, about 5-7 minutes, stirring occasionally.

In another pan, sauté sliced onions and bell peppers in olive oil until soft and caramelized, about 5-6 minutes.

Combine the crispy beef with the sautéed onions and peppers, mixing well.

Drizzle with orange juice and additional lime juice before serving.

Serve with rice and garnish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary