Crispy Cuban Beef

Cut the onion in half lengthwise and slice it into very thin pieces. Set these aside for now.

In a large saucepan, combine the flank steak, half-onions, bell pepper, and bay leaf. Fill the saucepan with water and bring it to a rolling boil over high heat. Once boiling, reduce the heat to a lower setting and let it simmer for about 20 minutes, or until the meat can be easily torn apart with a fork.

Transfer the flank steak to a clean surface and let it rest for around 10 minutes. Once cooled, shred the meat using two forks and place it in a bowl. Discard the cooking liquid or strain it to save the flavorful broth for another use.

Mix minced garlic with a pinch of salt in a small bowl until you get a smooth paste. Combine this paste into the shredded meat, then stir in the sliced onions, lime juice, and oil. Cover the bowl with a lid and let it marinate at room temperature for at least 30 minutes, or up to 1.5 hours.

Melt butter in a large skillet over medium-high heat. Cook the beef and onions in small batches, adding a thin layer at a time. Season with salt and pepper to taste, and cook until the mixture is sizzling and crispy, about 7 minutes. Transfer the cooked beef to a platter and garnish with lime wedges.