Ingredients
Scale
- 2 lbs flank steak
- 2 bay leaves
- 1 teaspoon salt
- 1/4 cup fresh lime juice
- 6 tablespoons neutral oil
- 4 cloves garlic (minced)
- 1 tablespoon complete seasoning
- 1 medium white onion (sliced)
- Salt and pepper to taste
Instructions
- In a Dutch oven, boil flank steak with bay leaves and salt until tender (about 1 to 1½ hours). If using a pressure cooker, cook for 30–40 minutes. Strain the broth.
- Shred the beef using two forks.
- Marinate shredded meat with lime juice, oil, minced garlic, complete seasoning, salt, and pepper for 30 minutes.
- Heat remaining oil in a skillet over medium heat. Fry shredded beef in batches until crispy on both sides (approximately 5 minutes per side).
- Sauté sliced onions with beef until softened (4–5 minutes).
- Serve hot with white rice and lime wedges.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Frying
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 80mg