Recipe Index

Mexican | Seared Shredded Beef with Roasted Tomato Salsa

Revised on February 19, 2014

I thought this dish sounded interesting since you first cook the meat, then marinate it. It was tasty. I think it would make a good taco filling as well.

Yield: 6 servings

seared beef with tomato salsa

Ingredients

2 pounds flank steak, cut into 4 pieces

2 onions, 1 quartered and 1 sliced

1/3 cup extra-virgin olive oil

juice of 4 limes, about 4 tablespoons

1 pound large tomatoes, cored

1 jalapeño, stem removed

1 onion, halved

2 tablespoons lightly packed cilantro leaves

salt, to taste

freshly ground pepper, to taste

1 lime, cut into wedges

 

Method

Boil and Shred the Flank Steak: Combine the flank steak and quartered onion in a saucepan and fill with enough water to cover the meat. Bring to a boil, then decrease the heat to a simmer, leaving the pan uncovered. Continue simmering for 20 minutes, or until the beef is cooked through to a medium doneness (you can test the meat by tearing a piece open and making sure that the interior is pink in color.) Remove the meat from the pan and place on a dish until it's cool enough to handle. Shred the beef and put in a bowl.

Marinate the Shredded Beef: Add the olive oil, sliced onion, lime juice, and salt and pepper to taste to the shredded beef and toss well. Cover the bowl with plastic wrap and marinate in the refrigerator for about 20 minutes, or overnight.

Make the Salsa: Put a large nonstick skillet over medium heat and add the tomatoes, jalapeño, and onion in one layer. Allow the vegetables to cook through and char on all sides (this will intensify the flavors and bring out the sweetness.) Resist the temptation to increase the heat to high, which will burn, not char, the vegetables.

Combine the charred vegetables (leave the skin on) and the cilantro in a food processor and pulse until it has the consistency of a chunky sauce. Season with salt and pepper and pour into a small serving bowl.

Sear the Shredded Beef: Take the unwashed skillet used to char the vegetables and place it over medium-high heat. Toss the marinated beef and add about half of it to the skillet (you do not need to add more oil as the marinade has enough). You want to sear and crisp up the beef, not steam it, so avoid adding too much meat at one time. Do not touch the beef for 2 minutes. Allow the bottom layer of the flank steak to become golden brown and the onions to caramelize. Stir the mixture well, distribute it evenly in the skillet a second time, and allow to sit another 2 minutes undisturbed. Transfer to a plate and repeat with remaining beef. Season with salt and pepper.

Serve and Garnish: Put the shredded beef on a platter and garnish with lime wedges and cilantro springs. Serve with the salsa.

 

(Ref. "Seared Shredded Beef with Roasted Tomato Salsa" recipe, Simply Mexican cookbook, p. 72.)