Vaca Frita (Pan-Fried Beef) Recipe

Cut 1 onion in half and thinly slice the remaining onion. Set aside.

Combine flank steak halved onion bell pepper and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks about 20 minutes. Transfer flank steak to a work surface and let cool about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.

Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat along with lime juice olive oil and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.

Heat a large skillet over medium-high heat and add butter. Working in small batches spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook turning once or twice until sizzling and crispy about 7 minutes per batch. Transfer to a platter and serve with lime wedges.