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Beef Salpicón (Salad) - La Gourmandista
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Salpicón de res

Beef Salpicón (Salad)

Viviana Alvarez
A mixed salad I had forgotten about and which is very easily prepared at lunch time upon warm weather arrival.
Imprimir/Print/Imprimez Pin
Prep Time 10 minutes
Cook Time 35 minutes
Resting time 15 minutes
Total Time 1 hour
Course Salad
Cuisine Mexican
Servings 4
Calories 277 kcal

Utensilios/Equipment/Ustentsiles

  • Pressure cooker
  • Chopping board
  • Chef's Knife
  • Salad bowl
  • Salad serving utensils
  • Small bowl
  • Fork or small whisk
  • Salad spinner or colander

Ingredientes/Ingredients/Ingrédients
 

  • 500 g flank steak
  • 2 leaves bay
  • 1 sprig thyme
  • 1 clove garlic
  • 1 romaine finely sliced
  • ½ onion finely diced
  • 3 scallions sliced
  • 2 tomatoes cubed
  • 1 avocado, cubed I only had ½, but it was lacking
  • 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 Lime (juice) I used Yuzu and worked marvelously
  • Corn tostadas

Preparación/To Prepare/Préparation
 

  • 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.