Queen Korina's Salad

Total Time:
3 hr 10 min
Prep:
20 min
Inactive:
1 hr 20 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1 (1 1/2 to 2-pound) flank steak
  • 3 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • Coarse sea salt
  • Freshly ground black pepper
  • 24 ounces beef stock
  • 2 cups water
  • 4 cloves smashed garlic
  • 1 sweet onion, quartered
  • 3 bay leaves
  • 12 whole peppercorns
  • 5 tablespoons white vinegar
  • 5 tablespoons freshly squeezed lime juice
  • 1 tablespoon pickled jalapeno juice
  • 3 tablespoons dried Mexican oregano
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon 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
Directions
For the meat:

For the vinaigrette:

For the salad:

For the meat: 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.

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.

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

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

For the salad and assembly: 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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    Recipe courtesy of Ina Garten