Recipe

Beef Salpicon Recipe

	Chefmeow / All my dishes 2 years, 5 months ago Very unique, very different, very tasty and very impressive. Get ready to hand out the recipe. Prep:10m Cook:60m Servings:4	Chefmeow
	main beef flank steak onion garlic peppercorns herbs lime juice jalapeno peppers cheese monterey jack romaine avocado elegant impressive unique exquisite

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Fans

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Ingredients

2 pounds beef flank steak cut into equal pieces

1 white onion thick sliced

1/2 white onion thinly sliced

1/2 cup finely chopped white onion

3 garlic cloves

6 peppercorns

2 bay leaves

1 tablespoon dried oregano

2 teaspoons sea salt

1/2 cup olive oil

1/4 cup fresh lime juice

4 pickled jalapeño peppers finely chopped with 2 tablespoons pickling liquid

1/2 cup cubed Monterey jack cheese

1/2 cup chopped fresh cilantro leaves

1 teaspoon freshly ground black pepper

Inner leaves from 1 small head of romaine lettuce

1 cup shredded romaine

1 firm but ripe avocado pitted peeled and sliced

Directions

Put the flank steak, thickly sliced onion, garlic, peppercorns and bay leaves in a large pot or saucepan and add water to cover.

Bring to a boil over high heat then reduce the heat so that only a few bubbles occasionally rise to the surface.

Skim off any foam that forms on the surface and add the oregano and sea salt.

Let simmer for 45 minutes.

In a fry pan over medium heat warm the olive oil.

Add the thinly sliced onion and sauté 4 minutes.

Stir in the lime juice, chilies and pickling liquid and simmer for 2 minutes.

Remove from heat and set aside.

When beef is tender remove pan from heat.

Let the beef cool in the broth then remove it from the broth.

Measure out 1/2 cup of the broth and reserve.

Refrigerate the remaining broth for another use.

Trim off any excess fat from the beef then finely shred.

Put it into a bowl with the 1/2 cup broth and let stand for 5 minutes.

Add the onion mixture, cheese and cilantro.

Season with sea salt and pepper then toss together with your hands or a fork until well mixed. Let rest for 20 minutes to allow the flavors to blend.

Make a bed of the whole romaine leaves on a platter.

Mound the beef mixture on the lettuce and garnish with the avocado slices, shredded lettuce and finely chopped onion.

Serve at room temperature.

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Comments

jade2011 1 year, 6 months ago said:
You had me at cilantro...lol Wow this sounds so delicious I can't wait to try it. Lime,avacado and cilantro are my favorites...so fresh.Thanks for sharing.

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