Beef and Potato Salad with Avocado and Chipotle Chiles

Western.Chefs's picture

Nov. 15, 2011

Ingredients

For dressing
Olive oil 1 1/2 Cup (24 tbs)
Cider vinegar 1/2 Cup (8 tbs)
Salt 1 Teaspoon
Ground black pepper 1/2 Teaspoon
For salad
Flank steak 2 Pound , trimmed and sliced into 2
Onion 1 Large , diced
Serrano chilies 2 (Fresh Ones)
Garlic 2 Clove (10 gm) , peeled and quartered
Bay leaves 2
Mixed dried herbs 1 Teaspoon (Such As Oregano And Thyme)
Salt To Taste
Pepper To Taste
Red potatoes with skin 3/4 Pound , quartered (Small Sized)
Romaine lettuce leaves 12
Avocados 12 , sliced
Canned chipotle chilies 8 , halved and seeded
Mexican queso fresco cheese 4 Ounce , crumbled (1 Cup)
Radish roses 2 (For Garnish)

Directions

GETTING READY

1) Dressing: In a jar with a tight-fitting lid, add the olive oil, vinegar, salt and black pepper together.

2) Cover the jar and shake, until thoroughly blended.

MAKING

3) Salad : In a large saucepan, bring 1 1/2 quarts of water to a boil.

4) Add the steak and skim off any surface foam during initial boiling.

5) Add half the onion, serrano chiles, garlic, bay leaves, dried herbs and salt and pepper to taste.

6) Simmer over a medium-low heat for about 1 hour until tender.

7) Allow the steak to cool in the broth.

8) Then drain and shred the steak into long thin strands.

9) Meanbwhile, in a pan, boil the potatoes in salted water for about 1 hour until tender.

10) Cool, peel and slice the potatoes into 1/2-inch pieces.

11) In a bowl, gently toss the steak, potatoes, remaining onion and about 2/3 of the dressing together.

12) Cover and allow to stand for 30 minutes.

13) Season with the salt and pepper to taste.

FINALIZING

14) Line a large platter with 8 romaine leaves and shred and scatter 4 leaves in the center.

15) Spoon the beef mixture in the center of the platter.

16) Surround with the avocado slices and chipotle chiles, drizzle with rest of the dressing.

SERVING

17) Scatter the crumbled cheese on top, garnish with radish roses and serve the Beef and Potato Salad with Avocado and Chipotle Chiles immediately.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1528Calories from Fat 1113

 % Daily Value*

Total Fat 128 g196.9%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 992 mg41.33%

Total Carbohydrates 53 g17.7%

Dietary Fiber 31 g124%

Sugars 6 g

Protein 46 g92%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet