Ingredients
6
6 servings
- •2 large onions
- •1 (1 1/2-pound) flank steak, cut into 4 pieces
- •1 medium green bell pepper, quartered
- •1 large bay leaf
- •2 cloves garlic, smashed
- •0.5 teaspoon salt
- •6 tablespoons fresh lime juice
- •3 tablespoons extra-virgin olive oil
- •2 teaspoons butter
- •salt and freshly ground black pepper to taste
- •1 medium lime, cut into wedges
Instructions
- Cut one onion in half and thinly slice second onion. Set aside.
- 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.
- 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.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 221
- Carbohydrate: 8g
- Fat: 15g
- Fiber: 2g
- Protein: 15g
- Sugar: 3g
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