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
266
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
22g
31%
Sugar
5g
6%
Saturated Fat
5g
21%
Cholesterol
23mg
8%
Carbohydrate, by difference
14g
11%
Protein
6g
13%
Vitamin A, RAE
102µg
15%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
44µg
49%
Calcium, Ca
112mg
11%
Choline, total
30mg
7%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
26µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Manganese, Mn
3mg
100%
Niacin
2mg
14%
Phosphorus, P
88mg
13%
Selenium, Se
8µg
15%
Sodium, Na
546mg
36%
Water
31g
1%
Zinc, Zn
1mg
13%

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.