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Vaca frita

One of my favorite recipes & crowd favorite at my restaurant...classic Cuban vaca frita! This beloved dish is a staple of Cuban cuisine, and for good reason - it's bursting with flavor and always hits the spot. It's made with tender flank steak that's marinated in citrus and spices, and then seared to crispy perfection. You can easily serve it with some rice, make tostones rellenos or us it to make tacos, making it a versatile recipe while I always love!


  • 1 lb of flank steak

  • 1 1/2 yellow onions, thinly sliced

  • 2 tbsp of freshly minced garlic

  • 3 bay leaves

  • 2 tbsp of olive oil

  • Juice of 1/2 a lime

  • Salt & pepper to taste


Place your steak, 1/2 an onion and bay leaves in your instant pot. Fill the instant pot with water until the meat is completely submerged. Set to Pressure Cook on high for 30 minutes.

Once the time is up and the pressure has released from your instant pot, remove the meat from the pot and shred the beef. Add the minced garlic, salt and pepper to your beef.

Add your thinly sliced onions to a sauté pan with a a tablespoon or two of olive oil. Over medium high heat, begin sautéing your onions and add your shredded beef and lime juice right over it.

Allow to cook untouched for 1-2 minutes to develop a crisp crust on one side of your meat. Then mix and toss onions and beef constantly until they reach desired crispness and color.


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