INGREDIENTS:
| 1 flank steak, 2 to 2-1/2 pounds 2 tbsp. brown sugar 1/4 cup vinegar 1/4 tsp. ground pepper | 2 tsp. salt 3 garlic cloves, crushed and chopped Oil for frying |
DIRECTION:
- Cut flank steak in half lengthwise, cut each half crosswise into this slices. Pound sliced, between wax paper, with a small iron skillet until very thin.
- In a large bowl, combine remaining ingredients, except oil, add beef slices and let marinate, covered, in the refrigerator for at least one day or overnight.
- To cook, place a large cast iron skillet over medium high heat for 2 minutes. Brush bottom of pan with oil. Heat for 1 minute more. Place meat in a single layer in skillet, well spaced so slices don’t touch each other; cook for 30 to 60 seconds on each side or until browned. Keep heat on medium high while frying meat so beef does not stew and become tough.
- Remove meat to plate; repeat with remaining slices. Brush pan with small amount of oil, if necessary, before placing new layer of beef to prevent meat from sticking to the pan. Cook until all the meat is fried.
Preparation and cooking time: 45 minutes
Serves: 8
