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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
:30 |
Total Time: |
9:30 |
Ingredients: |
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Meat:
1 lb. flank steak or brisket
1 white onion, thickly sliced
1 tbsp. sea salt
2 cloves garlic, chopped
1 tsp. black pepper
1 bay leaf
2 tsp. dried oregano
Vinaigrette:
3 tbsp. white vinegar
1-1/2 tbsp. fresh lime juice
1 tbsp. dried oregano
1 tsp. sea salt
1 tsp. black pepper
1/3 cup olive oil
Salad:
2 tomatoes, cut in eighths
1/2 cup thinly sliced red onion
1 sm. head shredded romaine lettuce
1 tbsp. chopped fresh cilantro
6 radishes, thinly sliced
2 sliced avocados
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Directions:
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Prepare the beef: Place in a large pan with enough water to cover meat by 2 inches. Add onion, salt, garlic, pepper and bay leaf. Bring to boil, skimming off any foam, then reduce heat and add oregano. Simmer uncovered about 1-1/2 hours or until meat is very tender. Refrigerate overnight. Reserve the cooking liquid and shred beef coarsely. Return meat to the refrigerator, adding enough reserved cooking liquid to the meat to just cover it.
Whisk together the vinaigrette ingredients. Combine the tomatoes and red onion with 3 tbsp. of the vinaigrette. Toss to coat and season to taste with salt and pepper. Drain beef and add shredded lettuce and cilantro to it. Mix in more vinaigrette and season with salt and pepper. Divide salad among plates; surround with the tomato-onion mixture and garnish with avocado and radish slices, plus more cilantro if you like.
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Salpicon is a slowly cooked, tangy Mexican meat salad with a delicious vinegar and lime vinaigrette.
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