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Vaca Frita Skirt Steak Recipe

Douglas Rodriguez|

Vaca Frita Skirt Steak Recipe
5 (1 ratings)
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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.
Servings
8
Grilled Nectarines
Ingredients
  • 3 tablespoon pickling spice
  • 5 cinnamon sticks
  • 5 whole star anise
  • 2 bunch cilantro
  • 6 cloves garlic
  • 3 bay leaves
  • 2 tablespoon dried oregano
  • 1/4 cup oregano, minced
  • 2 tablespoon worcestershire sauce
  • 1 1/2 tablespoon salt
  • 2 tablespoon black pepper
  • 1/2 cup curly parsley, minced
  • 1/2 cup flat-leaf parsley, minced
  • 2 tablespoon mustard powder
  • 1/4 cup red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 4 quart hot water
  • six 8-ounce skirt steaks, trimmed
  • 2 red onions, julienned
  • 2 red bell peppers, julienned
  • juice of 10 limes
  • salt, to taste
  • 1/4 cup vegetable oil
Directions
  1. Combine all of the ingredients together in a large bowl and mix until well combined. Set aside.
  2. Preheat the oven to 350 degrees.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Toss the meat with the onion-pepper mixture, and serve immediately.
 
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