Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa
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Adobo Beef Salad With Apricot, Ginger And Hibiscus Salsa
  Beef    Salad    Ginger    Salsa    Meat    Apricots  
Last updated 6/12/2012 1:03:23 AM. Recipe ID 27309. Report a problem with this recipe.
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      Title: Adobo beef salad with apricot, ginger and hibiscus salsa
 Categories: Ethnic, Meat, Salad
      Yield: 4 Servings
 
      1 tb Vegetable oil
      2    Beef tenderloins; cleaned
    1/2 c  Adobo sauce; see directions

---------------------------SALSA--------------------------------
    1/2 c  White wine
    1/4 c  Sugar
    1/2 c  Hibiscus flowers; dried
    1/2 c  Ginger; peeled and diced
           Juice of 1 lemon
      2 tb Walnut oil
      2    Shallots; diced
      2 c  Apricots; diced
      2 tb Basil; chopped
      2 tb Mint; chopped
      2 ts Sea salt
      1 lb Mixed greens; cleaned
      1 lb Baby vegetables; cut in
           -halves length
      3    Basil sprigs
 
  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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Recipe ID 27309 (Apr 03, 2005)

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