Ensalada Del Rey

[kirra]

Ensalada Del Rey

Ingredients:

Meat:

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

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

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

Preparation:

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.

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

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