Hot days call for cold food! We enjoy this one every summer and had it this past weekend. I make it ahead and take it to the lake.
Beef:
(I usually double just this part of the recipe and make half the beef for this recipe and half the beef with gravy for those who don't like anything "out of the ordinary" --read "kids.")
1 1-pound flank steak
1 onion, quartered
1 Tbsp fine sea salt
2 garlic cloves, crushed
1/2 tsp black peppercorns (whole)
1 bay leaf
1 teaspoon dried Mexican oregano (I use "regular" oregano)
Vinaigrette:
3 Tbsp white vinegar
juice of 1 medium lime
1 tbsp dried Mexican oregano (see above)
1 1/2 tsp fine sea salt
1/2 tsp ground black pepper
1/2 c extra-virgin olive oil (I use less, I think it is too heavy with this much, say, 1/4 to 1/3 cup)
Salad:
2 large tomatoes cut into wedges (I prefer 4 to 6 roma tomatoes, seeded and sliced into strips)
1/2 c thinly sliced red onion
2 hearts of romaine lettuce, cored and finely sliced crosswise
6 radishes finely sliced
2 tbsp finely chopped cilantro
2 avocados, peeled and sliced or diced
Freshly baked corn tortilla chips (spray tortillas with cooking spray, bake 350 for 10 min, salt)
and/or griddled corn tortillas and/or griddled flour tortillas for serving
Beef: I use my pressure cooker to save a lot of cooking time: Add all beef ingredients (flank steak is whole), add about 3 or 4 cups water, bring to high pressure and cook for 20 minutes. Otherwise, put all ingredients in large pot, cover with water by an inch, bring to boil over high heat, reduce to medium low and simmer uncovered until steak is tender, about 1 1/2 hours. Cool in water until able to handle. Cut crosswise into 3 pieces and shred meat. Place meat in bowl and cover with cooking liquid. Refrigerate until ready to make salad, can be done a few days in advance.
Vinaigrette: Whisk vinegar, lime juice, oregano, salt and pepper (or shake in a jar). Add oil and whisk or shake to blend. Can be made ahead and refrigerated. Bring to room temperature before serving and shake vigorously before assembly of salad.
To serve: Combine tomatoes, red onion and cilantro with 3 tbsp of the vinaigrette. Drain all liquid from beef and toss beef with remaining dressing, then toss beef with lettuce and radishes. Divide among serving bowls and top with tomato and onion mixture. Garnish with avocado and serve with tortillas and/or tortilla chips. (Mike likes his with habanero sauce and sour cream in flour tortillas.)
This recipe was adapted from Bon Appetit, May 2003.
