Vaca Frita

Ingredients

• 450 g Flank Steak
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 5 pcs Garlic
• 2 pcs Lime
• 4 tbsp Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 2 pcs Bay Leaves
• 2 tsp Kosher Salt
• 1 tsp Black Pepper
• 1 tbsp Tomato Paste
• 120 ml Dry White Wine
• 2 tbsp Parsley

Method

1. Pat {flank_steak} dry so it braises cleanly, then season all over with {kosher_salt} and {black_pepper}.
2. Thinly slice {yellow_onion}, finely dice {green_bell_pepper}, mince {garlic}, and juice {lime}, keeping the juice separate for finishing.
3. In a Dutch oven over medium heat, add {olive_oil} and sear {flank_steak} until lightly browned on both sides. Add half the {yellow_onion}, all the {green_bell_pepper}, half the {garlic}, {bay_leaves}, half the {dried_oregano}, half the {ground_cumin}, and a pinch more {kosher_salt}. Sweat until fragrant, then stir in {tomato_paste} and cook until it darkens slightly. Pour in {dry_white_wine}, reduce until nearly dry, then add water to barely cover and hold at a bare simmer until the beef is fork-tender.
4. Lift {flank_steak} from the braising liquid, rest briefly until cool enough to handle, then pull it by hand into long shreds for the proper chewy texture.
5. Heat a large skillet over medium-high heat with more {olive_oil}. Add the remaining {yellow_onion} and a pinch of {kosher_salt}, and sauté until softened and lightly golden. Add the remaining {garlic}, {dried_oregano}, and {ground_cumin}, and bloom until fragrant. Spread in the shredded {flank_steak} without crowding the pan, pressing it into the surface so the edges crisp deeply before turning. Add a spoonful of braising liquid only if needed to loosen the fond, and cook until the meat is browned, sizzling, and crackly at the edges.
6. Take the skillet off the heat and immediately toss the hot {flank_steak} and {yellow_onion} with {lime} juice, then top with {parsley}. Taste and adjust with more {kosher_salt} and {black_pepper} so the finish stays bright and savory.