Active Time
30 MIN
Total Time
2 HR
Serves : 6
© Lucy Schaeffer

How to Make It

Step 1    

In a large saucepan, combine the flank steak with the bell pepper, halved onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.

Step 2    

Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.

Step 3    

Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Serve With

Rice and beans.

Suggested Pairing

This tangy, beefy homestyle dish needs an easygoing, juicy red wine as a partner; for instance, a spicy Cabernet Sauvignon from Chile.

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Aggregate Rating value: 3

Review Count: 1001

Worst Rating: 0

Best Rating: 5

Author Name: Kathleen Walsh Dulko

Review Body: Love this recipe! We use 4x garlic, 2x onions and 2x lime juice (sometimes we sprinkle extra lime juice on after cooking). Fantastic! This cut of meat is pretty tough, so smaller peices work better.

Review Rating: 5

Date Published: 2016-09-19

Author Name: CookinginCuban

Review Body: 20 minutes is not enough time for the flank to be tender enough for shredding. For best results, use a pressure cooker for 35 minutes or boil for an hour in a covered pan. Otherwise, I'd say this recipe is spot on. The objective is to have the right balance of crispy meat and tender meat.

Review Rating:

Date Published: 2017-07-31