Queen Korina's salad

  • For the meat
  • 1 (500g to 1kg) flank steak
  • 3 tbsp dried Mexican oregano
  • 2 tsp ground cumin
  • Coarse sea salt
  • Freshly ground black pepper
  • 720ml beef stock
  • 480ml water
  • 4 cloves garlic, crushed
  • 1 sweet onion, quartered
  • 3 bay leaves
  • 12 whole peppercorns
  • For the vinaigrette
  • 5 tbsp white vinegar
  • 5 tbsp freshly squeezed lime juice
  • 1 tbsp pickled jalapeno juice
  • 3 tbsp dried Mexican oregano
  • 1 1/2 tsp fine sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 240ml extra-virgin olive oil
  • For the salad
  • 4 hearts cos, shredded
  • 4 large tomatoes, cut in wedges
  • 1 medium red onion, thinly sliced
  • 2 bunches radishes, cleaned, well chilled
  • 1 bunch fresh coriander, leaves coarsely chopped
  • 4 avocados, halved, pitted and sliced
  • Tortilla chips, for serving
1) Rub the steak with oregano, cumin, salt and pepper on both sides. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pan and bring to a boil.

2) Simmer for 1 1/2 hours until the meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, add more beef stock or water. Remove the pan from the heat and allow to cool to room temperature, about 20 minutes.

3) When cool, cover the pan with a lid and place into the refrigerator. Cool in the refrigerator for 1 to 3 hours. After it's cold, trim off any remaining fat on the meat, cut into 4 pieces across the grain and then shred using 2 forks.

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

5) For the vinaigrette, whisk all the ingredients together, adding the olive oil in a steady stream until incorporated.

6) To make the salad, 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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