Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe




Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Ingredients

1 tbsp vegetable oil
2 beef tenderloins, cleaned
1/2 cup Adobo sauce, see directions
SALSA:
1/2 cup white wine
1/4 cup sugar
1/2 cup Hibiscus flowers, dried
1/2 cup ginger, peeled and diced
juice of 1 lemon
2 tbsp walnut oil
2 shallots, diced
2 cup apricots, diced
2 tbsp basil, chopped
2 tbsp mint, chopped
2 tsp sea salt

A Recipe for
Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa

 

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This Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa recipe is one of many in our Beef Category.






Food Tip
Roast, bake, grill, braise, broil or stir-fry more often. Fry less often.


This Recipe for Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa is one of thousands in the Recipes-to-go Beef Cookbook.


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This is a recipe for Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa from the recipe cookbook of Recipes-to-go (Beef)


Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces




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Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.







Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Directions

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.





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Per Serving (excluding unknown items): 489 Calories; 28g Fat (57.8%
calories from fat); 6g Protein; 40g Carbohydrate; 5g Dietary Fiber; 5mg
Cholesterol; 1355mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 5 1/2 Fat; 1 Other Carbohydrates.

Suggested Wine: Cakebread Sauvignon Blac Napa '92


Nutr. Assoc. : 0 0 0 0 0 0 0 0 3212 0 0 0 1325 2221 0

Contributor: David Garrido of Jeffrey's, Austin, TX

Preparation Time: 0:30

Serves: 4

 

 

 

 

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Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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