Crispy Cuban Vaca Frita with Cilantro Rice and Seasoned Black Beans

Crispy Cuban Vaca Frita with Cilantro Rice and Seasoned Black Beans

Tender flank steak is quickly seared, shredded, and then pan-fried until crispy with vibrant Cuban spices, paired with fragrant cilantro-lime rice and savory black beans for a complete and flavor-packed meal.

Dietary

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Ingredients

Instructions

  1. Pat the flank steak dry and season evenly with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
  2. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, sear the flank steak for 3-4 minutes per side until nicely browned but still slightly pink in the center (it will cook again). Remove steak from skillet and set aside to rest for 5 minutes.
  3. While the steak rests, prepare the rice: In a medium saucepan, bring 3 cups water to a boil. Stir in 1 1/2 cups quick-cooking white rice, then reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and rice is tender. Fluff with a fork. Stir in 1/4 cup of the fresh cilantro and 1 tablespoon of the lime juice. Keep warm.
  4. Using two forks, shred the rested flank steak into thin strips, against the grain.
  5. Add the sliced yellow onion to the same skillet (add a little more olive oil if needed) and sauté over medium heat for 3-4 minutes until softened. Add the minced garlic and 1/2 teaspoon of the ground cumin, sauté for another minute until fragrant.
  6. Return the shredded flank steak to the skillet with the onions and garlic. Add the remaining 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 cup lime juice, and 2 tablespoons orange juice. Toss everything together, frying the steak for 3-5 minutes, stirring frequently, until some of the edges are crispy and flavorful.
  7. While the steak is crisping, prepare the black beans: In a small saucepan, combine the 2 cans rinsed and drained black beans, 1/2 cup chicken broth, 1 tablespoon red wine vinegar, 1 teaspoon sugar, 1/2 teaspoon ground cumin, and a pinch of salt. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until heated through and flavors have melded. Stir in the remaining 1/4 cup fresh cilantro.
  8. Serve the crispy Cuban vaca frita immediately over portions of cilantro-lime rice, alongside the seasoned black beans. Garnish with extra fresh cilantro and lime wedges if desired.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in a skillet or microwave. For even crispier steak, ensure the pan is hot when adding the shredded beef.

Nutrition (per serving)