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, crispy, shredded flank steak teams up with white rice, pan-fried onions and caramelized plantains. [Photograph: Jennifer Olvera]

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.


Comments can take up to a minute to appear - please be patient!

Previewing your comment: