Adobo Beef Salad With Apricot, Ginger And Hibiscus

Name: Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. Vegetable oil; 2 x Beef tenderloins, cleaned; 1/2 c. Adobo sauce, see directions; 1/2 c. White wine; 1/4 c. Sugar; 1/2 c. Hibiscus flowers, dry; 1/2 c. Ginger, peeled and diced; Juice of 1 lemon; 2 Tbsp. Walnut oil; 2 x Shallots, diced; 2 c. Apricots, diced; 2 Tbsp. Basil, minced; 2 Tbsp. Mint, minced; 2 tsp Sea salt; 1 lb Mixed greens, cleaned; 1 lb Baby vegetables, cut in halves length; 3 x Basil sprigs

Servings: persons

1 Tbsp. Vegetable oil
2 x Beef tenderloins, cleaned
1/2 c. Adobo sauce, see directions
1/2 c. White wine
1/4 c. Sugar
1/2 c. Hibiscus flowers, dry
1/2 c. Ginger, peeled and diced
Juice of 1 lemon
2 Tbsp. Walnut oil
2 x Shallots, diced
2 c. Apricots, diced
2 Tbsp. Basil, minced
2 Tbsp. Mint, minced
2 tsp Sea salt
1 lb Mixed greens, cleaned
1 lb Baby vegetables, cut in halves length
3 x Basil sprigs

1
1.
2
Adobo sauce: Soak chiles in warm water for 15 min and puree.
3
2.
4
Marinate beef in adobo sauce and vegetable oil; keep refrigerated till ready to use.
5
3.
6
To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and bring to a boil.
7
Set aside and let ingredients steep for at least 15 min.
8
Strain through a fine sieve without pressing, then and walnut oil, peaches, shallots, basil, mint and season with salt.
9
Set aside.
10
4.
11
In a medium saute/fry pan, at high heat, sear the beef for 45 seconds to 1 minute on each side.
12
While the beef is cooking in the oven, saute/fry baby vegetables with basil sprigs in vegetable oil for 2 min and deglaze the pan with 1 oz of vinaigrette.
13
Divide greens in the center of each plate, place beef on top and spoon vegetables and salsa around beef and greens.
14
Suggested Wine: Cakebread Sauvignon Blac Napa '92

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbsp. Vegetable oil, 2 x Beef tenderloins, cleaned, 1/2 c. Adobo sauce, see directions, 1/2 c. White wine, and more.

Yes, Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions