Vaca Frita Skirt Steak Recipe

Vaca Frita Skirt Steak Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Braised with an exotic blend of spices and then fried to a perfect crisp, this delicious shaved skirt steak is perfect for that special weekend dinner with friends or family.

8
Servings
204
Calories Per Serving
Deliver Ingredients

Ingredients

For the braising liquid

  • 3  tablespoons  pickling spice
  • cinnamon sticks
  • whole star anise
  • 2  bunchs  cilantro
  • cloves garlic
  • bay leaves
  • 2  tablespoons  dried oregano
  • 1/4  cup  oregano, minced
  • 2  tablespoons  Worcestershire sauce
  • 1 1/2  tablespoon  salt
  • 2  tablespoons  black pepper
  • 1/2  cup  curly parsley, minced
  • 1/2  cup  flat-leaf parsley, minced
  • 2  tablespoons  mustard powder
  • 1/4  cup  red wine vinegar
  • 1/3  cup  extra-virgin olive oil
  • 4  quarts  hot water

For the steaks

  • Six 8-ounce skirt steaks, trimmed
  • red onions, julienned
  • red bell peppers, julienned
  • Juice of 10 limes
  • Salt, to taste
  • 1/4  cup  vegetable oil

Directions

For the braising liquid

Combine all of the ingredients together in a large bowl and mix until well combined. Set aside.

For the steaks

Preheat the oven to 350 degrees.

Place the steaks in a single layer in large nonreactive roasting pan. Mix well, then pour the braising liquid over the meat. Cover tightly with aluminum foil. Carefully place in the oven and bake for 2 hours.

Uncover the pan and allow the meat to cool in the cooking liquid for 1 hour in the refrigerator. When ready to proceed, pull meat into ½-inch strands with 2 forks.

Combine the onion and bell pepper in a bowl. Pour the lime juice on top and season with salt, to taste. Mix well and set aside.

Heat a large, heavy skillet over high heat until blazing hot. Add the vegetable oil and ½ of the meat. The objective is to make the meat crispy, so let it sit and sizzle until a crust forms, 5-7 minutes per side, taking care to avoid splatters. Repeat with remaining meat.

Toss the meat with the onion-pepper mixture, and serve immediately.

Nutritional Facts

Total Fat
11g
16%
Sugar
2g
2%
Saturated Fat
7g
29%
Carbohydrate, by difference
25g
19%
Protein
10g
22%
Vitamin A, RAE
40µg
6%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
39mg
52%
Vitamin K (phylloquinone)
73µg
81%
Calcium, Ca
246mg
25%
Choline, total
6mg
1%
Fiber, total dietary
14g
56%
Fluoride, F
1µg
0%
Folate, total
88µg
22%
Iron, Fe
18mg
100%
Magnesium, Mg
134mg
42%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
182mg
26%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
199mg
13%
Water
17g
1%
Zinc, Zn
2mg
25%

Skirt Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Skirt Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.