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Mexican shredded beef salad
Ingredients
  • 2 pounds skirt steak cut into large pieces
  • 1 teaspoon sea salt or kosher salt plus extra to season the salad
  • 2 cups water
  • 1 small onion red or white onion can be used; ¼ will cook with the beef, the remainder will be diced for the salad
  • 3 cups chopped iceberg lettuce
  • black pepper
  • 4 medium tomatoes chopped
  • ½ cup chopped cilantro
  • 1 serrano chile or jalapeno chile deseeded and diced or sliced
  • 1 avocado sliced
  • 1 to 2 limes quartered
Steps
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