Photo: Queen Korina's Salad Recipe
Directions
For the meat:
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
For the vinaigrette:
- 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
For the salad:
- 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
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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By Koechin (Chef)
Southern Missis...
on July 10, 2011
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This was a great disappointment!What went wrong with this recipe by Guy, who usualy has so much flavor in his recipes. The meat had absolutely no flavor and the dressing was unbelievably sour. I used only 1 T of Mexican Oregano after reading comments.3 would have been overwhelming.I worked with the meat and dressing until we could enjoy it and not feel we had wasted time and mony.I will just stick to a good old Tacco salad and not waste my time with this again.
By KarynR
Texas
on July 08, 2011
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We love Guy's show and eat a lot of salads, so I've been meaning to try this one for quite awhile. Finally got around to it tonight. After reading the reviews complaining about the overuse of oregano, I completely left it out of the dressing and added some ground red chili peppers instead. I didn't cool the flank steak either -- just let it rest. I didn't make any other real changes. We really enjoyed it. It's a nice change from the usual.
By sammimalek33
New York
on December 21, 2010
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I saw this recipe on an episode of Guy's Big Bite and ran to the store to buy the ingredients and made it that night. My husband simply loved it. I later made it for an office party and people seemed to really enjoy it. I found it to be extremely easy to make and the dish tastes great. Additionally, you can keep the leftovers in the fridge and serve it over fresh salad the next day or wrap it in a tortilla and it is great as a wrap as well. I have never used the broth for anything else, mainly due to a lack of time, but it tastes very good and makes great beef stock. I’m not sure why people think it’s boring or tastes like “cold pot roast.” Mine was seasoned very differently. I used less oil in the dressing as suggested, and I think people should make modifications as necessary as people’s tastes are different. But as a dish, this is one of the returning champs on our menu!
Read all 18 reviews