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Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa

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Ethnic Meat Salads


  • 1 tb Vegetable oil
  • 2 Beef tenderloins; cleaned
  • 1/2 c Adobo sauce; see directions
  • 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.
Suggested Wine: Cakebread Sauvignon Blac Napa '92
Recipe by: David Garrido of Jeffrey's, Austin, TX Posted to MC-Recipe Digest V1 #694 by Kathy Meade <> on Jul 27, 1997