adobo beef salad with apricot, ginger and hibiscus salsa

Categories
Ethnic
Meat
Salad
Yield
4 Servings
MeasureIngredient
1 tablespoon Vegetable oil
Beef tenderloins; cleaned
½ cup Adobo sauce; see directions
½ cup White wine
¼ cup Sugar
½ cup Hibiscus flowers; dried
½ cup Ginger; peeled and diced
  Juice of 1 lemon
2 tablespoons Walnut oil
Shallots; diced
2 cups Apricots; diced
2 tablespoons Basil; chopped
2 tablespoons Mint; chopped
2 teaspoons Sea salt
1 pounds Mixed greens; cleaned
1 pounds Baby vegetables; cut in halves length
Basil sprigs

SALSA

1. Adobo sauce: Soak chiles in hot water for 15 minutes and puree.

2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until ready to use.

3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and bring to a boil. Set aside and let ingredients steep for at least 15 minutes. Strain through a fine sieve without pressing, then and walnut oil, peaches, shallots, basil, mint and season with salt. Set aside.

4. In a medium saute pan, at high heat, sear the beef for 45 seconds to 1 minute on each side. While the beef is cooking in the oven, saute baby vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze the pan with 1 ounce of vinaigrette. Divide greens in the center of each plate, place beef on top and spoon vegetables and salsa around beef and greens.

Suggested Wine: Cakebread Sauvignon Blac Napa '92 Recipe by: David Garrido of Jeffrey's, Austin, TX Posted to MC-Recipe Digest V1 #694 by Kathy Meade <kmeade@...> on Jul 27, 1997

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