Authentic Cuban Vaca Frita is a dish that dances on your palate, with its succulent marinated beef and crispy edges that sing with flavor. Cheesy Ground Beef Enchiladas The aroma wafting through your kitchen will have you dreaming of sun-soaked Havana streets, where this dish is a beloved staple. For more inspiration, check out this ground beef casserole recipe.
As you take the first bite, the savory meat melts in your mouth, complemented by the vibrant notes of citrus and garlic. It’s perfect for family gatherings or simply when you’re craving a taste of Cuba right at home.
Why You'll Love This Recipe
- This authentic Cuban Vaca Frita is not only easy to prepare but also offers an explosion of flavor in every bite
- The vibrant colors and aromas create an enticing atmosphere in your kitchen
- Whether it’s taco night or a festive gathering, this dish shines as a versatile centerpiece on any table
- Plus, it’s a fantastic way to impress friends and family with minimal effort!
Sharing this dish at a family dinner recently had everyone raving about how it tasted just like our favorite Cuban restaurant!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Flank Steak: Select a well-marbled flank steak for tenderness; it’s perfect for soaking up flavors.
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Fresh Lime Juice: Freshly squeezed lime juice brightens the flavors; bottled varieties just won’t cut it!
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Garlic Cloves: You can never have too much garlic; choose firm cloves for maximum flavor.
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Onion: A sweet onion will add depth; slice it thinly for even cooking.
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Cumin: This spice gives an earthy tone; be generous for that warm Cuban essence.
For the Garnish:
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Cilantro: Fresh cilantro adds color and freshness; chop it finely before sprinkling.
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Orange Slices: Use juicy oranges for garnish; they add a lovely contrast to the savory beef.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this sticky honey chicken recipe recipe.
Let’s Make it together
Marinate the Flank Steak: Start by combining lime juice, minced garlic, cumin, and salt in a bowl. Add the flank steak and let it marinate for at least 2 hours to soak up all those zesty flavors.
Sear the Meat: Heat a skillet over medium-high heat until hot. Sear the marinated steak for about 4-5 minutes on each side until browned and slightly charred; this creates that coveted crust.
Shred the Steak: Once cooked to your liking, remove from heat and let it rest briefly before shredding into bite-sized pieces. This helps maintain juiciness while allowing those flavors to mingle.
Sauté Onions and Garlic: In the same skillet, add sliced onions and more garlic if desired. Sauté until translucent and fragrant, about 3-4 minutes; this adds sweetness that balances the dish perfectly.
Add Shredded Beef Back In: Toss the shredded beef back into the skillet with onions. Stir well until everything is heated through and combined beautifully; let those flavors get cozy together!
Now you’re ready to plate up your masterpiece! Serve with fresh cilantro sprinkled on top along with orange slices for brightness. Smothered Chicken with Rice Enjoy your Authentic Cuban Vaca Frita with rice or in tacos—every bite will transport you straight to Cuba! Broccoli Chicken Casserole.
You Must Know
- Authentic Cuban Vaca Frita is not just a dish; it’s a feast for the senses
- The aroma of marinated beef sizzling on the stovetop will have you dancing in the kitchen
- This recipe brings the heart of Cuba right to your dining table, creating a vibrant atmosphere
Perfecting the Cooking Process
Sear the marinated beef first to lock in flavors, then sauté onions and lime juice for freshness while the beef cooks.
Add Your Touch
Feel free to swap out flank steak for skirt steak or add bell peppers for extra color and crunch.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days, and reheat gently on low heat.
Chef's Helpful Tips
- When marinating, allow at least two hours for maximum flavor absorption
- Searing meat properly enhances texture and taste
- Pair with rice and black beans for a complete meal that’s truly satisfying
It was a rainy Saturday when I first made Authentic Cuban Vaca Frita, and my friends couldn’t stop raving about it. They even asked for seconds!
FAQ
What cut of meat is best for Authentic Cuban Vaca Frita?
Flank steak is ideal due to its tenderness and ability to absorb flavors beautifully.
Can I make Authentic Cuban Vaca Frita ahead of time?
Absolutely! It tastes even better when made a day in advance as flavors deepen.
What should I serve with Authentic Cuban Vaca Frita?
Typical sides include white rice, black beans, or fried plantains for a traditional Cuban meal. Crockpot Kielbasa and Green Beans.
Authentic Cuban Vaca Frita
- Total Time: 35 minutes
- Yield: Serves 4
Description
Dive into the vibrant flavors of Cuba with this Authentic Cuban Vaca Frita. This dish features marinated flank steak, seared to perfection, and sautéed with onions and garlic for a mouthwatering experience. Each bite bursts with citrus notes, complemented by fresh garnishes. Ideal for family gatherings or a cozy dinner at home, this recipe transforms your kitchen into a Havana culinary escape.
Ingredients
- 1 lb flank steak
- 1/4 cup fresh lime juice
- 4 garlic cloves, minced
- 1 medium sweet onion, thinly sliced
- 2 tsp ground cumin
- Salt to taste
- Fresh cilantro for garnish
- Orange slices for garnish
Instructions
- Marinate the flank steak in lime juice, garlic, cumin, and salt for at least 2 hours.
- Heat a skillet over medium-high heat and sear the marinated flank steak for 4-5 minutes on each side until browned.
- Let the steak rest briefly before shredding it into bite-sized pieces.
- In the same skillet, sauté sliced onions (and additional garlic if desired) until translucent.
- Add shredded beef back into the skillet and stir until heated through.
- Serve topped with fresh cilantro and orange slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Searing
- Cuisine: Cuban
Nutrition
- Serving Size: 1/4 of recipe (170g)
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 140mg
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