Ingredients
- ( 300 grams) Rump Steak
- ( 2000 ml) Water
- ( 2 cloves) Garlic
- ( 6 cup) Cos Lettuce
- ( 2 medium) Tomato
- ( 6) Red Radish
- ( 0.5 medium) Brown Onion
- ( 1 tsp) Dried Oregano
- ( 2 tbsp) Lime Juice
- ( 2 each) Avocado
- ( 2 tbsp) Olive Oil
Did you know?
Simmering the meat breaks down the connective tissue leaving you with a tender steak.Shredded Steak Salad
Serves 4Time 2 hours
A light Mexican dinner salad
Fat - total
2g
3%
Fat - saturated
3g
15%
Salt
83mg
4%
Protein
19g
38%
Carbs
6g
2%
Sugar
5g
6%
Energy
1189kJ
14%
Fibre
10g
34%
% based on an adult’s recommended daily intake
Ingredients
- ( 300 grams) Rump Steak
- ( 2000 ml) Water
- ( 2 cloves) Garlic
- ( 6 cup) Cos Lettuce
- ( 2 medium) Tomato
- ( 6) Red Radish
- ( 0.5 medium) Brown Onion
- ( 1 tsp) Dried Oregano
- ( 2 tbsp) Lime Juice
- ( 2 each) Avocado
- ( 2 tbsp) Olive Oil
Method
- In a pot, cover the steak with the water and add the garlic. Bring to a boil, then decrease the heat and let it simmer for 1½ hours.
- After this time the meat will be tender enough to pull apart with two forks or you can slice with a sharp knife.
- In the last half an hour before the steak is ready, chop the lettuce, finely chop the tomatoes, thinly slice the radishes, finely dice the onion and add to a large bowl.
- To prepare the avocado cut around the outside to make two halves and twist to separate. Place the avocado side with the seed on a chopping board and use a fork to remove. Use a spoon to scoop out the flesh in one piece or simply peel off the skin and then cut into large chunks and add to the bowl.
- Combine the oil, lime juice and oregano and mix well.
- Toss all of the ingredients together to coat with the dressing and serve.
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