Vaca Frita

4 pounds skirt steak (approximately 2 whole skirt steaks)
2 Tblsps black peppercorns
3 Tblsps whole allspice berries

3 Tblsps whole cloves
¼ cup ground oregano
6 Tblsps garlic powder
3 Tblsps red pepper flakes
20 bay leaves
6 Tblsps onion powder
6 Tblsps mustard powder
6 Tblsps mustard seeds

½ cup plus 2 tablespoons coriander seeds
6 cinnamon sticks
2 Tblsps ground ginger
1 cup distilled white vinegar
1 cup Worcestershire sauce
1 Tblsp salt
3 quarts water
3 Tblsps vegetable oil
1 large red onion, thinly sliced
2 Tblsps fresh lime juice

Preheat the panggangan to 350°. Cut the steaks so they fit side-by-side in a large roasting pan. Place the meat in the pan.

In a food processor, pulse the peppercorns, allspice, cloves, oregano, garlic powder, red pepper flakes, bay leaves, onion powder, mustard powder, mustard seeds, coriander seeds, cinnamon sticks & ginger until finely ground. Add the vinegar, Worcestershire, salt & water, & pulse to combine. Pour the spiced liquid over the meat, cover with aluminum foil & bake for 2½ hours. Remove from the oven & let cool in the braising liquid for 1 hour. Carefully remove from the liquid & pat dry.

In a large skillet, heat the vegetable oil over high heat until it just starts to smoke. In batches, carefully place the skirt steak in the pan & sear for 1 minute, then flip & cook for 1 minute longer. Transfer the steak to a cutting board. Add the red onions & lime juice to the skillet & sauté over high heat for about 2 minutes, or until the edges start to brown.

Transfer the steak to a platter, top with the onions & serve immediately.

Serves 20. (Or 6 depending on how hungry everyone is!)

Source
Tasting Table
Recipe courtesy of  Chef Douglas Rodriguez
From his restaurant D. Rodriguez Cuba

Enjoy!



Share

Share this post