Vaca Frita(from Food & Wine, May 2009)1 1/2 lbs flank steak, cut into four pieces1 green bell pepper, cored and quartered2 large onions - 1 halved and 1 thinly sliced1 bay leaf2 garlic cloves, smashedsalt1/4 cup plus 2 TBS freshly squeezed lime juice3 TBS olive oilfreshly ground pepperIn 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 medium heat for 20 minutes. Remove flank steak and let cool. Strained broth can be reserved for another use. Shred the meat and transfer to a bowl.Using the side of a large knife, mash the garlic to a paste with 1/2 tsp of salt. Stir the paste into the meat, along with the lime juice, olive oil, and sliced onion. Let stand at room temperature for 30 minutes to 1 1/2 hours.Heat a large 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.
(photo published on Tastespotting, 6/29/09)