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Salads |
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INGREDIENTS:
1 lb flank steak
1 white onion quartered
1 tsp fine sea salt
2 garlic cloves peeled, crushed
4 whole black peppercorns
1 bay leaf
1 tsp dried Mexican oregano
Vinaigrette:
3 tbs distilled white vinegar
1 1/2 tbs fresh lime juice
1 tbs dried Mexican oregano
1 1/2 tsp fine sea salt
1/2 tsp ground black pepper
1/2 cp extra-virgin olive oil
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DIRECTIONS:
Assembly
2 large tomatoes, cut into wedges
1/2 cp thinly sliced red onion
2 hearts of romaine lettuce, cored, leaves quartered crosswise
6 radishes, thinly sliced
2 tbs chopped fresh cilantro
2 avocados, halved, peeled, pitted, sliced
Bowl of corn tortilla chips
For beef:
Place steak in large pot. Add enough water to cover steak by 2
inches (about 10 cups). Add onion, salt, garlic, peppercorns, and
bay leaf. Bring to boil over high heat, skimming any foam from top
of cooking liquid. Reduce heat to medium-low. Add oregano. Simmer
un-covered until steak is tender, adding more water to cover steak
if necessary, about 1 1/2 hours. Cool slightly. Refrigerate
uncovered until meat and liquid are cold, at least 3 hours and up
to 1 day.
Remove steak from liquid, reserving liquid. Trim excess fat. Cut
steak crosswise into 3 pieces, then shred coarsely. Transfer beef
to large bowl. Add enough cooking liquid to bowl to cover beef
completely.
For vinaigrette:
Whisk vinegar, lime juice, oregano, salt, and pepper in small bowl
to blend. Gradually whisk in oil. (Shredded beef and vinaigrette
can be made 1 day ahead. Cover separately; chill. Bring
vinaigrette to room temperature and rewhisk before using.)
For assembly:
Combine tomatoes, red onion, and 3 tablespoons vinaigrette in
medium bowl; toss to coat. Season to taste with salt and pepper.
Drain all cooking liquid from shredded beef. Add lettuce,
radishes, and cilantro to bowl with beef. Mix in enough of
remaining vinaigrette to coat. Season salad to taste with salt and
pepper.
Divide salad among plates; surround with tomato mixture. Garnish
with avocado slices. Serve with corn chips.
Servings: 6
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