|2 servings||calories per servings 700||protein serving 48 g||carbs per serving 97 g||total fat per serving 12 g|
Although “vaca frita” simply means “fried cow” in Spanish, don’t underestimate the bold, zesty flavors of this Cuban-style steak dish. Grass-fed sirloin, seasoned with spicy cumin and ancho chili, is seared and served with a mouthwatering mixture of sautéed mushrooms, onions, and sweet peppers, which are sautéed “escabeche”-style with cider vinegar. A hearty bed of rice and beans make the dish filling, and a spritz of lime keeps it bright and exciting.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||97 g|
|Dietary Fiber||13 g|
• Place a strainer over a large measuring cup (or medium bowl). Drain beans, reserving all liquid. Add enough water to measure a total 1 1/2 cups liquid.
• In a bowl, mash 1/4 cup beans. Add to measured liquid.
• Place a small saucepan over high heat. Add rice, measured liquid, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon Latin Spice.
• When water boils, reduce heat to medium-low. Cover pan, and simmer until almost all liquid has been absorbed and rice is tender, about 15 minutes.
MISE EN PLACE
• Thinly slice red pepper.
• Discard mushroom stems. Quarter caps.
• Peel and mince garlic.
• Peel, halve and thinly slice onion.
• Zest lime. Cut into wedges.
• Pick and chop thyme leaves.
Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add half of onion. Cook, stirring, until onion begins to soften, about 1 minute.
• Add mushroom. Cook, stirring, until mushroom softens, 2-3 minutes.
• Add peppers, garlic, vinegar, thyme, sugar and 1 tablespoon water. Reduce heat to medium-low. Cook, stirring, until vegetables are tender, 2-3 minutes.
• Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt and 1/4 teaspoon Latin Spice.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steaks. Cook without disturbing until browned on bottom, 2-3 minutes.
• Flip steaks. Cook without disturbing until seared on other side, about 2 minutes. (For medium to medium-well, cook 2-3 minutes more).
• Transfer steaks to a plate.
• To skillet, add remaining onion. Cook, stirring, until onion is golden, 2-3 minutes. Remove pan from heat.
• Fluff rice with a fork.
• Fold in lime zest and remaining beans. Taste and adjust seasoning as desired with Latin Spice blend.
• Thinly slice steak against the grain. Stir any resting juices into onion.
• Divide rice between 2 plates. Top with steak.
• Serve red pepper-mushroom escabeche and lime wedges on the side. Enjoy!
Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines.Learn More...