Tamarind Beef Salad Yeilds: 8 portions Susan Walters / Chef

Ingredients for Tamarind Beef Salad:

• 3 tbsp. The Perfect Purée Tamarind Puree, thawed
• 2 tsp. ground cumin
• 2 tsp. brown sugar
• 1½ lbs. beef tri-tip, cut across the grain into strips

Method for Tamarind Beef Salad:

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.

Ingredients for the Prickly Pear Vinaigrette:

• ⅓ cup The Perfect Purée Prickly Pear Puree, thawed
• ⅓ cup canola oil
• 2 tbsp. red wine vinegar
• 1 clove garlic, minced
• 1 shallot, minced
• 1 tsp. salt
• 1 jalapeño, seeded and minced

Method for the Prickly Pear Vinaigrette:

1. Whisk ingredients together in a small bowl and reserve.

Ingredients for the Black Beans:

• 1 tbsp. The Perfect Purée Key Lime Concentrate, thawed
• 2 cups black beans, cooked
• 1 tsp. salt
• ½ tsp. black pepper

Method for the Black Beans:

1. Combine all ingredients in a small saucepan. Heat gently, stirring occasionally.

Ingredients for the Avocado Salsa:

• 1 tsp. The Perfect Purée Key Lime Concentrate, thawed
• 2 ripe avocados, diced
• 1 tomato, diced
• 1 clove garlic, minced
• 1 tbsp. cilantro, chopped
• 1 shallot, minced
• 1 tsp. red wine vinegar
• 1 tbsp. canola oil
• 1 jalapeño, minced
• 1 tsp. salt

Method for the Avocado Salsa:

1. Mix all ingredients together and reserve covered in the refrigerator.

Assembly:

1. Start with 8 crisp-fried corn tortillas and add black beans. Toss spinach and roasted red pepper strips in Prickly Pear Vinaigrette and place them on the beans. Arrange grilled beef around the spinach salad. Garnish with crumbled cotija or dry goat cheese and black olives. Top with avocado salsa.