Salpicon – Fajita Salad

INGREDIENTS

• 1 LB flank or skirt steak
• 1 Russet potato – small squares
• 1 Carrot – chopped
• 1 C green beans – cut 1″ pieces on the bias
• 1/2 C fresh peas
• 1 TBL salt

STEP BY STEP

1. Prepare your vinaigrette – see below
   – Pour into large mixing bowl
2. Season your steak with a Grandpa’s Thunder Powder – set aside
3. Boil a pot of water containing 1 TBL salt
4. Put in potatoes and start timing 4 minutes
   – Meanwhile, turn on the heat to your cast iron skillet to medium high
5. Put in carrot and start timing 2 minutes (for crisp) or 3 minutes for softer
6. Put in green beans and start timing 2 minutes
   – put your meat onto your hot cast iron (90-120 seconds)
7. Put in peas and stir gently to combine all
8. Pour hot veggies into a strainer
   – Flip your meat the the other side (90-120 more seconds)
9. Pour veggies into your vinaigrette and toss gently
10.  – Flip your meat back to the first side (60-90 more seconds)
11. Toss your veggies again
12.  – Put your meat out onto a cutting board to rest 3-5 minutes
13. Plate your veggies
14. Cut your meat into 1/2 inch strips and plate next to the veggies
15. Serve with flour tortillas

Vinaigrette – PREPARE BEFORE ANYTHING ELSE

• 1 clove smashed garlic
• 1 tsp salt and pepper
• 12 tsp brown sigar
• 12 C distilled vinegar
• 1/4 C vegetable (canola) oil
• 1/4 C EVOO
• 2/3 C thinly sliced red onion