Mexican Beef Salad

Recipe Ingredients

3/4 lb	340g / 11oz	Beef top round steak
1/2 teaspoon	2.5ml	Unseasoned meat tenderizer - instant
3 tablespoons	45ml	Vegetable oil
3 tablespoons	45ml	Vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Dried oregano - crushed
1/8 teaspoon	0.6ml	Garlic powder
1/8 teaspoon	0.6ml	Ground red pepper
1		Yellow hominy - drained
1		Onion - sliced (small)
		Separated into rings
1		Green pepper - sliced into rings
1/3 cup	78ml	Sliced pitted ripe olives
4 cups	948ml	Torn lettuce
1/2 cup	31g / 1.1oz	Cherry tomatoes - halved
		Lettuce leaves
1/2 cup	73g / 2.6oz	Monterey Jack cheese - finely grated

Recipe Instructions

Partially freeze meat. Slice meat across the grain into bite-size strips.

Sprinkle meat tenderizer over meat.

In a 1 1/2-quart microwave-safe casserole, combine beef and 1 tablespoon oil. Cover with waxed paper.

Cook on high (100 percent) power 3 to 5 minutes or until meat is done, stirring every 2 minutes. Remove meat, reserving drippings in dish.

Add remaining 2 tablespoons oil to drippings. Stir in vinegar, salt, cumin, oregano, garlic powder and red pepper. Cook, uncovered, on high power about 30 seconds or until bubbly.

Add meat, hominy, onions, green pepper and olives.

Toss gently to coat.

In a large mixing bowl, combine meat mixture, torn lettuce and tomatoes.

Toss gently to coat. Spoon mixture onto lettuce-lined plates.

Sprinkle with cheese.

Source:
the California Culinary Academy

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