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