Queen Korina's Salad Recipe

Name: Queen Korina's Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
For the meat: Rub the flank steak with oregano, cumin, salt and cracked pepper.
2
Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot, bring to a boil.
3
Simmer for 1 1/2 hours until meat is fork tender and comes easily apart with a fork.
4
If you need to add some more liquid during the cooking process, go ahead.
5
Add more beef broth or water would be fine.
6
Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
7
When it's cooled to room temperature, cover with lid and place into the refrigerator.
8
Cool in the refrigerator for 1 to 3 hours.
9
After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
10
Place it back into the liquid until ready to serve.
11
Before adding to the salad, drain off liquid and discard.
12
For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
13
For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat.
14
Add freshly made corn tortilla chips around side of bowl.

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 26 ingredients. The key ingredients include: 1 (1 1/2 to 2-pound) flank steak, 3 tablespoons dried Mexican oregano, 2 teaspoons ground cumin, Coarse sea salt, and more.

Yes, Queen Korina's Salad 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.

Queen Korina's Salad

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