Vaca Frita

2 lbs flank steak
2 bay leaves
6-8 springs cilantro tied with kitchen twine
1 tsp peppercorns
3-4 garlic cloves minced
2 Tbsp extra virgin olive oil
1 cup onion thinly sliced
1 lime cut into wedges
Seasonings
1 tsp salt
1 tsp oregano
2 tsp cumin
1/2 tsp black pepper

Season flank steak with all the seasonings and allow to rest for about 1 hour.

In a large skillet saute the onions and garlic until translucent. Add the seasoned flank steak and brown lightly on both sides (about 2 minutes per side.) Add enough water to cover the meat. Add bay leaves, cilantro sprigs and peppercorns.

Simmer on low heat until tender (about 1.5 hours)

Remove the meat from the liquid, place on a cutting board covered and allow to cool for about 20 minutes.

Slice across the grain into several pieces (about 6). Pound each piece of steak with a meat mallet until it is about half the original thickness.

Strain the liquid, and add the solids back in the pan with a little olive oil. Fry the steak pieces until slightly brown on both sides. Squeeze lime over meat. Rice and black beans are a great sides.