A couple of weeks ago I made a Thai beef salad and it was delicious. It made me want to eat beef salad again, and again, and, well, you get the picture. This time I went for a Mexican version, which meant I could keep the chillies, the lime juice and the coriander, which I love so much. In fact, just like the Thai salad, I could eat this again and again and not get bored. However, before I risk repeating myself AGAIN, I’ll move straight on to the recipe.
I am linking this to My Kitchen My World, which this month goes to Mexico.
Ingredients – serves 2
300g steak thinly sliced or shredded beef
200g cherry tomatoes
Large handful of coriander (cilantro)
1/4 red onion
1 chilli pepper
1 clove garlic
Juice of 1/2 a lime
How to Make Salpicon
1. Ideally use shredded beef but if not then cook the steak on both sides on a high heat in a frying pan. Remove from the pan and leave to rest.
2. Prepare all the vegetables. Quarter the cherry tomatoes, dice the onion finely, roughly chop the coriander, slice the radishes thinly, crush the garlic, finely slice the chilli pepper and chop the avocado. Put in a bowl and squeeze over the lime juice, add the salt and black pepper and a little olive oil. Mix together and leave to stand for a short while.
3. If using steak, slice as thinly as possible and mix into the salad. If using shredded beef, also mix in.
4. Serve with tortilla wraps.