This hefty salad is packed with protein and veggies. A great salad dish for the carnivores in your family.
Directions for: Queen Korina's Salad
Ingredients
The Steak1 flank steak (1 1/2 to 2 lbs)
3 Tbsp dried Mexican oregano
2 tsp ground cumin
Coarse sea salt
Freshly ground black pepper
24 oz beef stock
2 cups water
4 cloves garlic, smashed
1 sweet onion, quartered
3 bay leaves
12 whole peppercorns
Vinaigrette5 Tbsp white vinegar
5 Tbsp freshly squeezed lime juice
1 Tbsp pickled jalapeno juice
3 Tbsp dried Mexican oregano
1 tsp fine sea salt
1 tsp freshly ground bblack pepper
tsp ground cumin
1 cup extra-virgin olive oil
Salad4 hearts romaine, shredded
4 large tomatoes, cut in wedges
1 medium red onion, thinly sliced
2 bunches radishes, cleaned, well chilled
1 bunch fresh cilantro, leaves coarsely chopped
4 avocados, halved, pitted and sliced
Tortilla chips, for serving
Directions
The Steak1. Rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil. Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Add more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
2. When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
3. Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
Vinaigrette1. Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
Salad1. Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.
See more: Salad, Beef, Vegetables, Dinner, Lunch