Recipe Index

Ingredients

• 2 lbs flank steak, cut in 4 pieces
• 2 bay leaves
• 1 teaspoon salt
• 1/4 cup fresh lime juice, 2 limes
• 6 tablespoons neutral oil, divided
• 4 cloves garlic, finely minced
• 1 tablespoon complete seasoning
• Salt + pepper to taste
• 1 medium white onion, thinly sliced
• Lime wedges for serving

Method

1. Place the flank steak, bay leaves, and salt in a Dutch oven or large pot and add enough water to cover. Bring to a boil, then reduce the heat to medium-low and cook until the meat is tender, about 1 to 1 1/2 hours (30 to 40 minutes in a pressure cooker). Strain and reserve the broth for another use.
2. Transfer the steak to a platter and shred it with two forks or your fingers.
3. Toss the shredded meat in a large bowl with the lime juice, 2 tablespoons of the oil, the garlic, the complete seasoning, and salt and pepper to taste. Marinate at room temperature for 30 minutes.
4. Heat the remaining oil in a large skillet over medium heat. Lift the meat from the marinade, discard the marinade, and add the beef to the skillet in an even layer, working in batches so the pan is not crowded.
5. Pan-fry undisturbed for 5 minutes, pressing down with a spatula, until crisp. Flip and pan-fry the other side for 4 minutes, pressing down, until sizzling and crisp.
6. Reduce the heat to medium-low, stir in the sliced onions, and sauté with the meat for 4 to 5 minutes, until the onions have softened. Serve with white rice, black beans, and lime wedges.

Prep: 15 minutes · Cook: 1 hour 25 minutes · Total: 2 hours 10 minutes

Nutrition (per serving, where published)