Tuesday, November 22, 2011

FLANK STEAK SALAD

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
Ingredients
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

Garnish
Fresh avocado
Tortilla chips

Preparation

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.

Monday, June 13, 2011

SUMMER MENU

ENSALADA DE TOMATILLO/TOMATILLO SALAD
(green tomatillo, fresh hot peppers, white onions, cilantro, queso fresco/ fresh cheese and avocado)
SIKIL P'AK
(Mayan pumpkin seed dip with tomatoes, hot peppers, chives, cilantro, avocado and tortilla chips) > awesome!!!!
TOSTADA VERDE/GREEN TOSTADA
(central mexico style guacamole, tomatoes, sheep's milk pecorino cheese, crema fresca and guajillo sauce)
CHALUPA BLANCA/ WHITE CHALUPA
(from Guanajuato, cucumber filled with white onions, aged manchego cheese, piquin hot pepper, lime juice and pineaple vinegar)
CAMARONES ROJOS/ RED SHRIMPS
(shrimps with red escabeche on a slice of avocado with a drizzle of crema fresca and topped with crushed peanuts)
CEVICHE VERDE/GREEN CEVICHE
(fish macerated in lime juice, tossed in a green sauce with tomatillos, avocado and tortilla strips)
SALPICON/ FLANK STEAK SALAD
(shredded flank steak, red onions, cilantro, fresh hot peppers, tomatoes and lime juice with tortilla chips)
TOSTADA DE TINGA/ TINGA TOSTADA
(a mild chicken and chorizo "stew" served on a friend tortilla with well fried black beans, avocado, crema fresca and pickled onions) > a MUST

CARLOTA a la MARAGARITA/ MARGARITA CHARLOTTE > love it...
MEMBRILLO con FRESCO
(quince paste and queso fresco)

AGUA FRESCA
(agua de Jamaica- red hibiscus flowers. Tangy, floral...complex)