Even if the constant at home has always been cooking, since the beginning of the sanitary emergency that has us all with stress levels and somatized pathologies never seen before, I have tried to focus most of my energy in feeding us as varied, deliciously and healthy as possible. The variety is achieved almost on a daily basis, just as the deliciousness. The healthy, not always, but hey, sometimes one has a sweet craving, and the nutritionist cannot win every single battle.
Then, sharing images of what I have been preparing in my kitchen there have been several requests, so now that we have made all the recipes shared by your mother, your grandmother, the neighbor and why not those of Massimo Bottura and Jamie Oliver, hold on to your horses, because here comes La Gourmandista®.
Most, if not all the recipes I prepare and share have their own little story, and the Beef Salpicon Salad is no exception. It reminds me of summer, when my mom left everything ready to just assemble it whenever we would get home after having been all morning long running and jumping at the summer camp we attended every year. This version, however, was what I prepared with whatever I found in my fridge during the quarantine, since I had to substitute the lime juice, since there were no more limes, then I had some spring onions I added since they were about to die on me. And honestly, who is to have food tossed away these days?
Now, if you don’t find or don’t have any of the ingredients suggested just like it happened to me, no worries at all. Just make whatever adjustment necessary. Also, take into consideration that the amounts are a bit rough, since there is no better judge than your eye when you’re putting together a salad.
Equipment
Ingredients
- 500 g (1 lb) flank steak
- 2 leaves (2 leaves) bay
- 1 sprig (1 sprig) thyme
- 1 clove (1 clove) garlic
- 1 (1) romaine, finely sliced
- ½ (½) onion, finely diced
- 3 (3) scallions, sliced
- 2 (2) tomatoes, cubed
- 1 (1) avocado, cubed, I only had ½, but it was lacking
- 5 (5) radishes, sliced, I had bought them, but someone took them from the fridge before I did, so we hadn't any, and I skipped them
- Dry oregano
- Salt and pepper, to season
- Olive oil
- White wine vinegar
- 1 (1) Lime (juice), I used Yuzu and worked marvelously
- Corn tostadas
To Prepare
- Sear the meat and cook it with the garlic, bay leaves, and thyme. It took 25 minutes in the pressure cooker.
- Whenever ready, let it cool down and shred it.
- In a salad bowl add the lettuce previously washed, rinsed and sliced, the onion, spring onions, tomato, shredded flank steak, radishes, and avocado.
- Separately, in a small bowl, prepare your vinaigrette with the olive oil, vinegar, lime juice, and oregano. Don’t forget to season with salt and pepper. Try it, and make the necessary adjustments.
- Add your vinaigrette to the salad and mix the lot.
- Serve with corn tostadas.
