Vaca Frita

Ingredients

• Flank steak (2 pounds)
• Water (enough to cover the steak)
• Garlic (6 cloves, minced)
• Lime juice (1/4 cup)
• Orange juice (1/4 cup)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Olive oil (2 tablespoons)
• Onion (1 large, sliced)
• Green bell pepper (1, sliced)
• Cilantro (1/4 cup, chopped)
• Lime wedges (for serving)

Instructions

1. In a large pot, bring enough water to a boil to cover the flank steak. Add the flank steak and cook for 1 hour or until tender.
2. Once cooked, remove the flank steak from the pot and let it cool slightly. Shred the beef into thin strips using two forks or your hands.
3. In a mixing bowl, combine the minced garlic, lime juice, orange juice, salt, and black pepper. Whisk together until well combined to create a marinade.
4. Add the shredded beef to the marinade, ensuring it is evenly coated. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.
5. Heat olive oil in a large skillet over medium-high heat. Add the sliced onion and green bell pepper, and sauté until softened and slightly caramelized, about 5-6 minutes.
6. Add the marinated shredded beef to the skillet and spread it out in an even layer. Cook for 5-7 minutes, stirring occasionally, until the beef is crispy and browned.
7. Remove from heat and sprinkle chopped cilantro over the cooked beef. Toss to combine.
8. Serve the Vaca Frita hot with lime wedges on the side for squeezing over the beef.