Cold Beef Salad

Cold Beef Salad


Culinary Tools:

  • Bamboo Cutting Board
  • Chef’s Knife
  • Royal Cutter (cones # 2, 4 and 5)
  • 5-quart Mixing Bowl
  • 3-quart Mixing Bowl
  • 3-quart Dutch Oven with Cover


  •  2 pounds skirt steak
  •  ½ cup white vinegar
  •  ½ cup red wine vinegar
  •  3 bay leaves
  •  2 cups iceberg lettuce, cut into long strips
  •  2 cups romaine lettuce, cut into long strips
  •  2 cups leaf lettuce, cut into long strips
  •  2 cups ??cucumber, sliced with Cone #5
  •  1 cup tomato, julienned and seeded
  •  ½ cup red onion, julienned with Cone #2
  •  ¼ cup feta cheese crumbles
  •  Lime juice to taste
  • Olive oil to taste
  •  1 cup avocado sliced ??
  •  ½ cup radishes, sliced with Cone #4
  •  Black pepper and oregano to taste


  1. With the Chef’s Knife, cut lettuce and tomatoes. Using the Salad Cutter, cut the other ingredients with indicated cones.
  2. In 5-quart Mixing Bowl, add all the vegetables except avocado; mix well.
  3. In 3-quart Mixing Bowl, add beef and marinade with the vinegars and black pepper; refrigerate for 30 minutes.
  4. In the pot add the beef with the marinated sauce, bay leaf and 1 cup of water; cook at medium-high temperature with the Redy-cook® valve open until it whistle (6 minutes). Reduce heat to low, and when the valve stops whistling, close it and cook for 40 minutes. Shred beef using 2 forks.
  5. Add the shredded beef over vegetable mixture. Pour lime and olive oil to taste.
  6. Cut avocado and arrange slices on top. Sprinkle cheese, let stand 10 minutes and serve.

Chef’s Note: Before serving, you can sprinkle oregano to taste.