Sunday Supper: Crispy, Shredded Cuban Beef With Pan-Fried Onions and Plantains
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
Twice-cooked, Cuban-style flank steak, or vaca frita may take a little time, but it's well-worth the effort. First, the meat is boiled until tender; then it's cut, shredded, and marinated overnight. The following day, the meat is pan-fried and served atop white rice with sautéed onions, caramelized plantains, and wedges of lime.
If you want to gussy things up, heat a bit of vegetable oil in a large frying pan, and add 2 teaspoons of cumin seeds. Sauté until fragrant and toss with white rice.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.