Tangy Mexican Shredded Beef Fiesta Salad
Indulge in the vibrant flavors of Tangy Mexican Shredded Beef Fiesta Salad, a delightful concoction featuring slow-cooked, tender shredded beef marinated in an exquisite vinegar and lime dressing. This appetizing dish is served on a bed of crisp romaine lettuce and complemented with fresh tomatoes, Bermuda onions, and a sprinkle of cilantro. Topped off with creamy avocado slices and crunchy radishes, this salad is both nutritious and satisfying, perfect for lunch or a light snack. Best enjoyed chilled after a generous soak in tangy flavors overnight, it’s a dish that’s sure to impress at any gathering!
6
Servings
250
Calories
18
Ingredients
Ingredients
Flank steak
1 lb (Cut into large pieces)
White onion
1 (Thickly sliced)
Sea salt
1 tablespoon
Garlic
2 cloves (Chopped)
Black pepper
1 teaspoon
Bay leaf
1
White vinegar (distilled)
3 tablespoons
Fresh lime juice
1 1/2 tablespoons
Dried oregano
1 tablespoon
Sea salt
1 teaspoon
Black pepper
1 teaspoon
Olive oil
1/3 cup
Tomatoes
2 (Cut into eighths)
Bermuda onion
1/2 cup (Thinly sliced)
Romaine lettuce
1 head (Shredded)
Radishes
6 (Thinly sliced)
Fresh cilantro
1 tablespoon (Chopped)
Avocados
2 (Sliced)
Instructions
1
In a large saucepan, place the flank steak and cover it with water (about 2 inches above the meat).
2
Add the sliced onion, sea salt, chopped garlic, black pepper, and bay leaf to the saucepan.
3
Bring the water to a boil, carefully skimming off any foam that rises to the surface.
4
Once boiling, reduce the heat to low and stir in the oregano. Let it simmer uncovered for approximately 1-1/2 hours, or until the beef is fork-tender.
5
After cooking, remove the beef from the pot and allow it to cool. Refrigerate it overnight to deepen the flavors.
6
Once chilled, reserve about 1 cup of the cooking liquid and shred the beef coarsely using two forks. Return the beef to the refrigerator and cover it with the reserved cooking liquid.
7
In a separate bowl, whisk together the white vinegar, lime juice, additional sea salt, black pepper, and olive oil to create a tangy vinaigrette.
8
In a large bowl, combine the tomatoes and thinly sliced Bermuda onions. Drizzle with 3 tablespoons of the vinaigrette, and toss gently to coat. Season with salt and pepper to taste.
9
Drain the beef and mix in the shredded romaine lettuce and chopped cilantro. Add enough vinaigrette to moisten the beef mixture thoroughly, and season with additional salt and pepper as desired.
10
To serve, divide the beef salad among individual plates, accompanied by the tomato and onion mixture. Garnish each plate with slices of avocado and radishes for an added crunch and freshness.
Nutrition Information
20
Fat
6.7
Carbs
15
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tangy Mexican Shredded Beef Fiesta Salad?
It is a vibrant salad featuring slow-cooked, tender shredded beef marinated in a vinegar and lime dressing, served with romaine lettuce, tomatoes, onions, and avocado.
What type of beef is best for this recipe?
The recipe calls for 1 lb of flank steak cut into large pieces for the best shredding texture.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the nutritional facts per serving?
Each serving contains approximately 250 calories, 20g of fat, 6.7g of carbohydrates, and 15g of protein.
How long does the beef need to simmer?
The beef should simmer uncovered for approximately 1.5 hours or until it is fork-tender.
Does the beef need to be refrigerated overnight?
Yes, for the best flavor, the beef should be refrigerated overnight after cooking and again after being shredded in its cooking liquid.
What ingredients are in the tangy vinaigrette?
The vinaigrette consists of white vinegar, fresh lime juice, sea salt, black pepper, and olive oil.
What type of lettuce is used in the fiesta salad?
One head of shredded romaine lettuce is used as the base for the salad.
How are the tomatoes prepared?
Two tomatoes should be cut into eighths before being tossed with the Bermuda onions.
What type of onions are required?
The recipe uses both a white onion for cooking the beef and a Bermuda onion for the salad mixture.
Are there any crunchy toppings included?
Yes, the salad is garnished with 6 thinly sliced radishes for added crunch.
How much garlic is needed?
The recipe requires 2 cloves of chopped garlic.
What spices are used to season the beef while cooking?
The beef is seasoned with sea salt, black pepper, a bay leaf, and dried oregano.
How is the beef shredded?
After chilling, the beef is shredded coarsely using two forks.
What is the purpose of the reserved cooking liquid?
One cup of reserved cooking liquid is used to keep the shredded beef moist while it continues to chill.
Is this salad served hot or cold?
This salad is best enjoyed chilled after the beef has soaked in the tangy flavors.
How much olive oil is used?
The vinaigrette requires 1/3 cup of olive oil.
What garnishes are added at the end?
The salad is finished with slices of avocado and thinly sliced radishes.
Is cilantro included in the recipe?
Yes, 1 tablespoon of chopped fresh cilantro is mixed into the beef and lettuce mixture.
How much vinegar is in the dressing?
The recipe uses 3 tablespoons of distilled white vinegar.
Can I use lime juice from a bottle?
The recipe recommends 1.5 tablespoons of fresh lime juice for the most authentic tangy flavor.
How do I prepare the Bermuda onion?
The Bermuda onion should be thinly sliced until you have 1/2 cup.
Is this recipe considered low carb?
With only 6.7g of carbohydrates per serving, this recipe is relatively low in carbs.
What is the first step in cooking the meat?
Place the flank steak in a large saucepan and cover it with water about 2 inches above the meat.
Should I skim the foam while boiling the beef?
Yes, you should carefully skim off any foam that rises to the surface as the water comes to a boil.
How many avocados are needed?
You will need 2 sliced avocados for garnishing the plates.
Is the oregano added at the start of boiling?
No, the oregano is stirred in after the water has reached a boil and the heat has been reduced to low.
How do I assemble the final plate?
Divide the beef and lettuce mixture onto plates, place the tomato and onion mixture alongside, and garnish with avocado and radishes.
What is the prep for the white onion?
The white onion should be thickly sliced before being added to the boiling pot with the beef.
Can this be served as a snack?
Yes, it is versatile enough to be served as a nutritious lunch or a light snack.