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Tamarind Beef Salad

8 portions

Susan Walters, Chef

    • 2 tsp. ground cumin
    • 2 tsp. brown sugar
    • 3 tbsp. The Perfect Purée Tamarind,  thawed
    • 1 1/2 lbs. beef tri-tip, cut across the grain into strips
Method:
1. Mix dry ingredients together in a small bowl
2. Stir in Tamarind puree
3. Rub on beef and marinate for 4 hours
4. Grill beef to medium rare
Prickly Pear Vinaigrette:
    • 1/3 cup The Perfect Purée Prickly Pear,  thawed
    • 1/3 cup canola oil
    • 2 tbsp. red wine vinegar
    • 1 clove garlic, minced
    • 1 shallot, minced
    • 1 tsp. salt
    • 1 jalapeno, seeded and minced
Method:
1. Whisk ingredients together in a small bowl and reserve.
For the Black Beans:
    • 2 cups black beans, cooked
    • 1 tbsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 1 tsp. salt
    • 1/2 tsp. black pepper
Method:
1. Combine all ingredients in a small saucepan. Heat gently, stirring occasionally.
Avocado Salsa:
    • 2 ripe avocados, diced
    • 1 tomato, diced
    • 1 clove garlic, minced
    • 1 tbsp. cilantro, chopped
    • 1 shallot, minced
    • 1 tsp. The Perfect Purée Key Lime Concentrate,  thawed
    • 1 tsp. red wine vinegar
    • 1 tbsp. canola oil
    • 1 jalapeno, minced
    • 1 tsp. salt
Method:
1. Mix all ingredients together and reserve covered in the refrigerator.
To Assemble:
    • 8 corn torillas, fried crisp
    • 6 oz. baby spinach, washed & dried
    • 1 red bell pepper, roasted and cut into strips
    • 4 oz. cotija or dry goat cheese, crumbled
    • 1 cup sliced black olives
Method:
1. Place tortilla on plate and top with black beans.
2. Toss roasted red pepper strips and spinach in Prickly Pear vinaigrette and place on top of beans.
3. Arrange grilled beef around the spinach salad.
4. Garnish will crumbled cheese and black olives.
5. Top with avocado salsa.