Serves 8
45 min
Shredded Beef Salad (Salpicon)
Recipe GLPR93ec35c18292e9
A hearty, composed salad featuring tender shredded flank steak combined with diced potatoes, carrots, tomatoes, and hard-cooked eggs, all bound together with a bright lemon-vinegar and mayonnaise dressing. This classic dish is served chilled on a bed of crisp Boston lettuce, making it perfect for warm weather meals or as an elegant appetizer.
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Ingredients
2 medium russet potatoes, peeled
2 medium carrots, trimmed and peeled
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
4 small tomatoes, peeled, cored, seeded, and chopped
3 cups shredded cooked flank steak
6 tablespoons mayonnaise
Juice of one lemon
2 teaspoons red wine vinegar
5 hard-cooked eggs, peeled and diced
3 leaves Boston lettuce, shredded
Directions
Cut the peeled russet potatoes and carrots into ¼-inch dice. Place in a large pot of salted boiling water and cook until tender but still holding their shape, about 8–10 minutes. Drain well and spread on a clean kitchen towel to cool and dry completely.
While the potatoes and carrots are cooling, prepare the dressing: whisk together the mayonnaise, fresh lemon juice, and red wine vinegar in a small bowl. Season with salt and pepper to taste.
Once the potatoes and carrots have cooled, transfer them to a large mixing bowl. Add the diced tomatoes, shredded flank steak, and diced hard-cooked eggs.
Pour the mayonnaise dressing over the beef and vegetable mixture. Gently toss all ingredients together until evenly coated, being careful not to break the potatoes or eggs. Season with additional salt and pepper if needed.
Arrange the shredded Boston lettuce on a serving platter or individual plates. Top with the beef salad mixture and drizzle lightly with olive oil. Serve chilled or at room temperature.
