Good Food
for Good

Shredded Steak Salad

Under $10/4 servesMain MealsSoups & Salads MexicanNew Recipes
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

  1. 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.
  2. After this time the meat will be tender enough to pull apart with two forks or you can slice with a sharp knife.
  3. 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.
  4. 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.
  5. Combine the oil, lime juice and oregano and mix well.
  6. Toss all of the ingredients together to coat with the dressing and serve.
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