Ingredients Jump to Instructions ↓

  1. One 2 1/2-pound flank - steak, cut in half

  2. 1 Bay leaf

  3. 1/4 cup 59ml Fresh lime juice

  4. 1/4 cup 59ml Fresh lemon juice

  5. 3 Garlic - finely

  6. Salt and freshly ground - black pepper to taste

  7. 1/2 cup 118ml Pure Spanish olive oil

  8. 1 cup 62g / 2 1/5oz Onion - cut in half and (large) each thinly sliced

  9. 2 tablespoons 30ml Finely chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place the beef and bay leaf in a large saucepan. Add the salt and enough water to cover and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours.

  2. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).

  3. When the meat is cool, cut it into 2-inch chunks, shred it using your fingers, and place in a large non-reactive bowl. Add the citrus juices, garlic, salt, and pepper, cover, and refrigerate at least 1 hour, or overnight.

  4. Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring, 6 to 8 minutes. Add the onions and cook, stirring, 5 minutes.

  5. Stir well, and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve with Arroz Blanco.


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