Vaca Frita

Method

Place the flank steak in a large pot with one halved onion, three garlic cloves, bay leaves, salt and peppercorns. Cover with water and bring to the boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is very tender. Remove the meat and allow to cool slightly, then shred or slice thinly against the grain. Heat the vegetable oil in a large frying pan until very hot. Working in batches, fry the meat until it is crispy and golden on the edges, approximately 3 to 4 minutes per batch. Finely slice the remaining two onions and mince the remaining garlic. Remove the meat from the pan, reduce heat to medium, then sauté the onions and garlic with oregano until soft and caramelised. Return the meat to the pan, add the lime juice, season to taste, and toss everything together for 1 minute. Serve immediately with white rice and black beans.