Salpicón de Res Pasta Salad

• 1 1/2 lb flank steak (or any meat that shreds easily)
• 1/2 white onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove
• 1 bay leaf
• 8 oz from 1 box Carbe Diem!™ Rotini

Vinaigrette

• 2/3 cup olive oil
• 1/2 cup white vinegar
• 2 tablespoons Mexican oregano
• Juice of half a lime
• Salt and pepper to taste, as desired

Salad

• 2 ripe Roma tomatoes, chopped
• 1/2 red onion, thinly sliced
• 1 jalapeño pepper, thinly sliced into rounds
• 1 head Romaine lettuce, chopped
• 1 cup fresh cilantro, chopped

1. In an Instant Pot™, add the flank steak, white onion, garlic, salt, pepper, and bay leaf. Add enough water to cover by 1 inch. Turn high heat setting on Instant Pot™ for 1 hour. Transfer meat to a large bowl and shred with two forks. Cover and let it cool in refrigerator. Reserve the beef stock for another recipe.

2. Bring a large pot of salted water to a boil. Add rotini and cook until al dente, about 13 to 15 minutes. Drain and set aside.

3. Meanwhile, mix all the ingredients for the vinaigrette and set aside.

4. In a large salad bowl, add the tomatoes, red onion, jalapeño pepper, lettuce, and cilantro. Add the shredded meat and cooled pasta.

5. Pour the vinaigrette over the salpicon. Season with salt and pepper as desired, and toss to combine.

6. Serve at room temperature or chill in the refrigerator until ready to serve.