| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 pounds flank steak
- 2 bay leaves
- 1 carrot, cut into 3 pieces
- 1 tomato, cut in half
- 1/2 tablespoon cumin
- 1/2 tablespoon oregano
- 1/4 cup olive oil
- 1 large Spanish onion, julienned
- 2 tablespoons cilantro, chopped
- 1 1/4 cups lime juice
- Salt and pepper
Instructions
- To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 74 g |
| Cholesterol | 231 mg |
| Sodium | 1201 mg |
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 42 g |
| Saturated Fat | 14 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 74 g |
| Cholesterol | 231 mg |
| Sodium | 1201 mg |
Reviews
Terrible ! Tasted like boiled meat ! No flavor , I had to add adobo, garlic powder and mojo while I cooked the meat. And they call for wayyyy to much lime juice
Terrible!!! Should be 1/4 to 1/3 cup of lime juice. Don ruin your skirt or flank steak with this monstrosity
Ropa Vieja (old clothes) compares the look of rags that are falling apart with the shredded beef. What Cubans call “Vaca Frita” is not shredded flank steak and a different recipe altogether.
Using a crock pot instead of the boiling for an hour and a half is wonderful! I left it in the crock pot for eight hours on low and it is so tender and so easy to shred. I spent more time frying the meat and sauteeing the onions than I did prepping the flank steak.