Prep 3 hrs
Cook 25 mins
This is a Cuban dish that my son requests for his birthday each year. We serve it with white rice or with rice and beans and fried tostones (plantains).
- 1 -2 1⁄2 lb flank steak, cut in half (cheaper chuck roast works just as good)
- 1 bay leaf
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fresh lemon juice
- 3 cloves garlic, finely chopped
- salt and pepper, to taste
- 1⁄2 cup olive oil
- 1 large onion, cut in half and each half thinly sliced
- 2 tablespoons finely chopped fresh parsley
- Place the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours.
- Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).
- When the meat is cool, cut into 2-inch chunks, shred it using your fingers, and place in a nonreactive bowl.
- Add the citrus juices, garlic, salt, and pepper, cover and refrigerate at least 1 hour, or overnight.
- Remove the meat from the marinade and squeeze out the excess liquid.
- In a large skillet, heat the oil over med-high heat until fragrant and cook the beef shreds, stirring 6 to 8 minutes.
- Add the onions and cook until the beef is crisp, another 5 minutes.
- Sprinkle with the parsley and serve over white rice.
The meat was nice and tender, but that's about the only that was good about this recipe. I did not like flavor.