Name: Queen Korina’s Salad
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 1 flank steak (1 ½ 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; 5 Tbsp white vinegar; 5 Tbsp freshly squeezed lime juice; 1 Tbsp pickled jalapeno juice; 3 Tbsp dried Mexican oregano; 1 ½ tsp fine sea salt; 1 tsp freshly ground bblack pepper; ½ tsp ground cumin; 1 cup extra-virgin olive oil; 4 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

Prep Time

20 min

Cook Time

1h 30 min

Yields

4 servings

This hefty salad is packed with protein and veggies. A great salad dish for the carnivores in your family.

ingredients

The Steak

flank steak (1 ½ to 2 lbs)

Tbsp dried Mexican oregano

tsp ground cumin

Coarse sea salt

Freshly ground black pepper

oz beef stock

cups water

cloves garlic, smashed

sweet onion, quartered

bay leaves

whole peppercorns

Vinaigrette

Tbsp white vinegar

Tbsp freshly squeezed lime juice

Tbsp pickled jalapeno juice

Tbsp dried Mexican oregano

1 ½

tsp fine sea salt

tsp freshly ground bblack pepper

tsp ground cumin

cup extra-virgin olive oil

Salad

hearts romaine, shredded

large tomatoes, cut in wedges

medium red onion, thinly sliced

bunches radishes, cleaned, well chilled

bunch fresh cilantro, leaves coarsely chopped

avocados, halved, pitted and sliced

Tortilla chips, for serving

Ingredient Substitution Guide

directions

Step 1

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.

Step 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.

Step 3

Place it back into the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.

Step 4

Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.

Step 5

Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around side of bowl.

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Queen Korina’s Salad