• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 8
    OK

    Vaca Frita (Marinated Skirt Steak)

    In this recipe, flavorful skirt steak is doused with fresh and dried herbs and spices before being slowly braised until tender. Bright limey onions and peppers are the perfect side dish.

     

    Douglas Rodriguez is a Cuban chef, author, and restaurateur famous for his Nuevo Latino Cuisine. His restaurants are located in popular cities such as Miami, Philadelphia, Arizona, and New York City. 


    Ingredients
    4 pounds skirt steak
    For the Marinade
    2
    bunches cilantro, chopped
    1/2
    cup
    minced parsley
    1/4
    cup
    minced fresh oregano
    3
    tablespoons
    pickling spice
    2
    tablespoons
    ground oregano
    2
    tablespoons
    worcestershire sauce
    2
    tablespoons
    ground black pepper
    2
    tablespoons
    dry mustard
    1 1/2
    tablespoons
    kosher salt
    6
    cloves
    garlic, minced
    5
    sticks
    cinnamon
    5
    star anise
    3
    bay leaves
    1/4
    cup
    red wine vinegar
    1/3
    cup
    extra virgin olive oil
    For the Vegetables
    2
    red bell peppers, thinly sliced
    2
    red onions, halved and thinly sliced
    10
    limes, juiced
    1/4
    cup
    vegetable oil
    *
    kosher salt
    Directions
    Preheat oven to 350 degrees. Place steaks in a single layering, large non-reactive roasting pan.
    Combine cilantro, parsley, fresh oregano, pickling spice, ground oregano, Worcestershire, pepper, mustard, salt, garlic, cinnamon sticks, star anise and bay leaves in a large bowl.
    Add vinegar, oil and 4 quarts hot water. Mix well and pour over meat.
    Cover tightly with aluminum foil, place in oven and bake for 2 hours. Uncover pan and allow meat to cool in liquid for 1 hour in refrigerator.
    When ready, pull meat into 1/2-inch pieces with two forks.
    Combine onion and bell pepper in bowl. Pour in lime juice and season to taste with salt, mix well and set aside.
    Heat large, heavy skillet over high heat until blazing hot. Add vegetable oil and half the meat. Let sizzle until crust forms, about 5 to 7 minutes on each side, taking care to avoid splatters. Repeat with remaining meat.
    Toss meat with onion and pepper mixture and serve.

    The base number of servings for this recipe is 8
    OK

    Categories 

    BeefFamily-friendly

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