INGREDIENTS (should serve)
* 2Ib. flank steak
* 6 black pepper corns
* 3 tablespoons of dry sherry
* 2 bay leaves (whole)
* 2 tablespoons of olive oil
* 2 teaspoon salt
* 2 (each of) medium sliced yellow onions and bell peppers
* 1 teaspoon of garlic powder, ground cumin and onion powder
* ½ teaspoon black pepper
* lemon wedges
* seasoning rub
PREPARATION
Vaca Frita translates as “fried cow”, which somehow doesn’t hold the same appeal! However, this really is a great main meal and is not too difficult to prepare. You need to place your 2Ib steak in a pot with just enough water to cover. Then you add some bay leaves and peppercorns. Let all of this simmer in the covered pot until it all starts to turn tender (this should take no longer then 1½ hours). Let the steak cool down in the liquid and then cover. You the put all of this in the fridge in preparation for frying it the next day. You then need to turn your attention to mixing the dry spices. After you’ve done that cut the meat into serving size pieces. Pound this with a meat mallet until you have increased its size by 25-50%. Rub each piece with the dry rub and splash with dry sherry. Heat up the olive oil in a skillet and fry each piece of the meat until it has barely browned. At the same time, fry the onions and peppers. Put all the ingredients on a plate – with the lemon wedges as a garnish. Serve to your guests. Simply really.
Photo Sources: momo_in_nyc and shapeyourimage
