Recipe Reviews: Mexican Everyday by Rick Bayless

Sunday, December 31, 2006

Skirt Steak Salad with "Wilted" Greens, Tomato, and Lime Review


3 stars (on a 5 star scale)
p. 111-114

A fairly boring salad. The steak had good flavor, both from the searing and from being on top when I poured the sauce over the salad, though searing the steak to proper doneness was a pain. I had to put the steak back on the stove for substantially more time than the recipe called for since it was still red on the inside. The dressing was pretty unexciting, tasting mostly of lime.

I used escarole. I never managed to get a wilted look or feel to them, despite when having leftovers, reheating the dressing until it was quite hot and pouring it over the greens. One guest said the dressing went with the salad and went with the steak but the steak and salad didn't go together. I'm inclined to agree that they didn't match well.

I used water, not beef broth.

I used a quarter of a teaspoon of salt in the dressing, not half a teaspoon. I did use a quarter of teaspoon pepper, as suggested.

I couldn't find ripe avocados so I had to leave them out.

I topped the salad with parmesan cheese as the recipe recommended, but it didn't do anything for me.

3 Comments:

  • My husband and I loved this. I used a good Queso Anejo instead of Parmesan, I think it made all the difference.

    By Blogger Erica, at 6:55 AM  

  • I put mayonaise and sweet corn. taste is yummy

    By Blogger fennykartika, at 4:02 PM  

  • I stayed fascinated with your recipe,However I would like to ask you something, if I use beef broth, and not water, you think that it could have a bad flavor, is because some friend told me that use the beef broth, but I prefer to know your opinion. If you answer this question I really appreciate it.

    By Anonymous viagra online, at 7:37 AM  

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