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Adobo Beef Salad with Apricot, Ginger and Hibiscus Salsa Recipe

Serves 4


  • 1 tbsp vegetable oil
  • 2 beef tenderloins, cleaned
  • 1/2 cup adobo sauce, see directions
  • Salsa:
  • 1/2 cup white wine
  • 1/4 cup sugar
  • 1/2 cup hibiscus flowers, dried
  • 1/2 cup ginger, peeled and diced
  • Juice of 1 lemon
  • 2 tbsp walnut oil
  • 2 shallots, diced
  • 2 cups apricots, diced
  • 2 tbsp basil, chopped
  • 2 tbsp mint, chopped
  • 2 tsp sea salt
  • 1 lb mixed greens, cleaned
  • 1 lb baby vegetables, cut in half lengthwise
  • 3 basil sprigs


Adobo sauce:
1. Soak chiles in hot water for 15 minutes and puree.
2. Marinate beef in adobo sauce and vegetable oil; keep refrigerated until ready to use.
3. To make salsa, combine wine, sugar, hibiscus, ginger and lemon in a sauce pan and bring to a boil.
4. Set aside and let ingredients steep for at least 15 minutes.
5. Strain through a fine sieve without pressing, then add walnut oil, peaches, shallots, basil, mint and season with salt.
6. Set aside.
7. In a medium saute pan, over high heat, sear the beef for 45 seconds to 1 minute on each side.
8. While the beef is cooking in the oven, saute baby vegetables with basil sprigs in vegetable oil for 2 minutes and deglaze the pan with 1 ounce of vinaigrette.
9. Divide greens in the center of each plate, place beef on top and spoon vegetables and salsa around beef and greens.


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Main Ingredient:Meat and Poultry / Beef

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