Tuesday, November 22, 2011


This salad was probably one of the most popular items on the summer`s menu at Agave y Aguacate. It is refreshing, healthy and satisfying and best of all, here is the recipe.
Good eats!!

Francisco Alejandri
The meat
11/2 pound flank steak with some fat
1 small white onion, quartered
9 cilantro sprigs, washed
1 head of garlic, sliced in half
1 habanero pepper cut in half or one whole serrano pepper
Salt to taste

The salad
1 small red onion, julienned
2 roma tomato, seeds removed and julienned
1/2 habanero, thinly sliced (Do not remove seeds)
6 coriander sprigs, roughly chopped
2 tablespoons extra virgin olive oil
lime juice to taste
salt to taste

Fresh avocado
Tortilla chips


Cut the steaks along the gran and never against it, into 3 inch pieces and set aside. Put the vegetables and seasonings in the water and bring it to a gentle simmer (270F). Add the meat and slowly simmer it until it is medium rare- about 15 minutes.

When the meat is cooked remove from the heat and let the meat rest on cooling racks. Once the meat is cool enough to handle start shredding to a medium shred. When all the meat has been shredded, toss it in olive oil and keep it in the fridge until ready to use.
Preparing the salad
In a stainless steel bowl, add the shredded flank steak with the vegetables, season to taste with lime juice and salt. Add the coriander and toss everything together. Serve immediately.

1 comment:

  1. I remember having this and being absolutely blown away. Simple and well executed. A symphony of awesomeness in my mouth.