Beef Salad Ole
Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
10 minWhen it is too hot to turn on the stove but you still want something hearty, this Tex-Mex beef salad has your back.
Thin strips of deli roast beef soak in a punchy dressing made from picante sauce, balsamic vinegar, olive oil, garlic, and oregano.
After an hour in the fridge (or up to 12 hours if you are planning ahead), that beef is loaded with flavor and ready to pile on a platter with crisp cucumbers, juicy tomatoes, bell peppers, celery, and red onion.
It comes together in 10 minutes and there is not a single pan to wash.
Chef Tips
- The longer you marinate, the more flavor the beef absorbs. Overnight gives the best results if you have the time.
- Use thick-cut deli roast beef, about a quarter inch, so the strips hold up to the dressing without falling apart.
- Serve the extra dressing on the side so people can drizzle as much or as little as they like.
- This works great stuffed into a tortilla or scooped up with tortilla chips for a more casual spread.
Ingredients
Directions
Combine Picante Sauce, oil, vinegar, oregano and garlic; mix well.
Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag.
Close bag securely; chill at least 1 hour or up to 12 hours.
Just before serving, arrange meat and vegetables on serving platter.
Pass remaining dressing and serve with additional Picante Sauce.
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