Cuban Vaca Frita Windsor

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.
Source: Purdue University

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources