Vaca Frita (Pan-Fried Beef)

1. Cut one onion in half and thinly slice second onion. Set aside.

2. Combine flank steak, onion halves, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce the heat to medium and simmer until meat is easily shredded with 2 forks, about 20 minutes.

3. Transfer flank steak to a work surface and let cool, about 10 minutes. Shred cooled meat using two forks and place into a bowl. Discard cooking liquid, or strain and save broth for another use.

4. Mix garlic and 1/2 teaspoon salt in a small bowl until a paste forms. Mix paste into shredded meat, then stir in onion slices, lime juice, and oil. Cover and marinate at room temperature for at least 30 minutes, or up to 1 1/2 hours.

5. Melt butter in a large skillet over medium-high heat. Working in small batches, add a thin layer of beef and onion. Season with salt and pepper and cook, turning once or twice, until sizzling and crispy, about 7 minutes. Transfer to a platter and garnish with lime wedges.

Tips

For more flavor, marinate the meat overnight in the refrigerator in Step 4.

You can use extra-virgin olive oil instead of butter if preferred.