Cuban Vaca Frita Windsor

Source: Purdue University
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Main Ingredient: Beef, Vegetables
Menu Part: Entree
Cuisine Type: Latin
Serves: Five pounds

This Cuban recipe is simple to prepare, filled with various flavors and is great for meat lover.

Ingredients

1 1/4 gal. water
11 whole bay leafs
1 tbsp. + 2 tsp. black peppercorns
3 tbsp. + 1 tsp. garlic powder
1 tbsp. + 2 tsp. coarse black pepper
1 tbsp. + 2 tsp. ground cumin
1 tbsp. + 2 tsp. onion powder
3 tbsp. + 1 tsp. salt
1 tbsp. + 2 tsp. Spanish paprika
1 tbsp. + 2 tsp. ground cayenne pepper
1/4 cup + 1 tbsp. extra-virgin olive oil
15 oz. green fajita peppers
1 lb. + 4 oz. onions, 1/8-in. sliced

Steps

  1. Put flank steak in #2 full pan. Add water just to cover. Add bay leaves and peppercorns; cover with foil. Slow cook for 3 hours in 300°F oven. Cool meat in liquid, covered. Remove meat from liquid and discard bay leaves and peppercorns.
  2. Combine garlic powder, black pepper, cumin, onion powder, salt, paprika and cayenne pepper to make rub. Sprinkle 1 tablespoon for rub mixture per pound of meat. Cover and refrigerate overnight. Slice steaks in 1-inch slices. Heat in combi oven until temp is 145°F.
  3. Heat olive oil. Combine onions and peppers and grill until browned. Arrange meat in serving pan. Arrange onions and peppers on either side of meat.