Salads : Spicy Yucatecan Beef Salad with Cilantro-Citrus Dressing

• 1 pound beef skirt steak or flank steak
  
• 1 tablespoon TABASCO® brand Garlic Pepper Sauce
  
• Salt
  
• 2 tablespoons vegetable oil
  
• Water
  
• 3 medium-size ripe plum tomatoes, finely chopped
  
• 3 to 4 radishes, finely chopped
  
• 2 tablespoons finely chopped sweet onion
  
• 2 tablespoons chopped fresh cilantro
  
• 3 tablespoons fresh lime juice
  
• 1 teaspoon TABASCO® brand Habanero Sauce
  

• 1 teaspoon grated lime rind (green only)
  
• 1 teaspoon grated orange rind (orange only)
  
• 3 tablespoons fresh lime juice
  
• 3 tablespoons fresh orange juice
  
• 1 large clove garlic, chopped
  
• 1 tablespoon TABASCO® brand Garlic Pepper Sauce
  
• 2/3 cup olive oil
  
• 1/4 cup chopped fresh cilantro
  
• 1/2 teaspoon salt
  

Pat steak dry with paper towels and sprinkle both sides with TABASCO^® Garlic Sauce and salt to taste. Heat oil in a heavy skillet over medium heat; add steak and brown well on both sides, about 10 minutes.

Add 1/2 cup water to skillet, cover tightly and cook over medium-low heat until fork-tender, about 1 hour, adding more water as needed. Remove from skillet and cool. Cut steak in half across the grain, then shred into thin strands; you should have about 3 cups meat.

Combine tomatoes, radishes, onion, cilantro, lime juice, TABASCO^® Habanero Sauce, and shredded beef in a large bowl and mix well. Season to taste with about 1 teaspoon salt. Cover and let stand at room temperature while preparing dressing, preferably no more than an hour.

Combine all dressing ingredients in a blender and process until smooth. Pour into a jar and shake well before using. Makes about 1 cup.

Toss beef with half of the dressing. Toss salad greens with remaining half of dressing and arrange on 4 plates; top with beef mixture and serve immediately.

Makes 4 servings.