Kat's Cuban Flank Fried Cow - Vaca Frita
2 pounds flank steak
2 whole bay leaves
6 black pepper corns
3 tablespoons dry sherry
2 tablespoons olive oil
2 medium yellow onions, sliced
lemon wedges
2 medium green bell peppers, sliced
Seasoning rub
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon onion powder
2 teaspoon salt
Place the steak in a cover pot with just enough water to cover. Add the bay
leaves and peppercorns. Simmer covered until tender, about 1 ½ hours. Allow the
steak to cool in the liquid, covered. It's common to place the entire covered
pot in the fridge and proceed to frying the next day.
Mix the dry spices.
Cut the meat across the grain into serving size pieces. Pound with a meat mallet
until increased in size by 25-50%. Rub each piece with a bit of the dry rub and
splash with dry sherry.
Heat the olive oil in a skillet or griddle. Fry each piece of meat until it
barely browns. Fry the onions and peppers also. Place all on a plate with the
lemon wedges as a garnish.