If you’re craving a vibrant, fresh, and truly satisfying dish that bursts with authentic Mexican flavors, then this Salpicon de Res Mexican Shredded Steak Salad Recipe is an absolute game changer. Picture perfectly tender, slow-simmered shredded flank steak mingling with crisp romaine lettuce, juicy tomatoes, zesty radishes, and creamy avocado, all brought together by a bright, tangy vinaigrette that makes every bite sing. This salad strikes a perfect balance between hearty and refreshing, making it a standout on any table, whether for a casual lunch or a festive dinner with friends and family.

Salpicon de Res Mexican Shredded Steak Salad Recipe - Recipe Image

Ingredients You’ll Need

This Salpicon de Res Mexican Shredded Steak Salad Recipe calls for a handful of straightforward yet essential ingredients that each play a crucial role in creating texture, color, and flavor harmony. From the succulent flank steak to the crisp radishes and silky avocado, each element brings something special to the party.

Flank Steak (2 lb): The hearty protein base that, once slow-cooked and shredded, soaks up all the fresh flavors beautifully.
Water (2 L): For gently simmering the steak to tender perfection.
Bay Leaves (2): Add an aromatic depth to the simmering broth.
Garlic Cloves (2): Infuse subtle savory notes into the meat as it cooks.
Kosher Salt (2 tbsp): Enhances all the flavors and tenderizes the steak during cooking.
Romaine Lettuce (2 heads): Provides a crisp, refreshing crunch and acts as the salad’s green base.
Large Tomato (1, cored and chopped): Adds juiciness and a vibrant pop of red color.
Radishes (6, thinly sliced): Bring a peppery crunch that balances the creaminess of the avocado.
White Onion (2 tbsp, minced): Offers a mild sharpness to brighten the mix.
Olive Oil (1/2 cup): Forms the creamy base of the salad’s vinaigrette.
Apple Cider Vinegar (1/4 cup): Adds tang and a hint of sweetness to the dressing.
Dried Oregano (1 tsp): Lends a warm, earthy note classic in Mexican cuisine.
Lime Juice (1 lime): Brings fresh acidity that livens up the whole salad.
Avocados (2, cut into 1/2 inch chunks): Their buttery texture contrasts perfectly with the crisp veggies and tender meat.
Fresh Cilantro (1/2 cup, chopped): Adds herbal brightness and authentic Mexican flair.

How to Make Salpicon de Res Mexican Shredded Steak Salad Recipe

Step 1: Slow-Simmer the Flank Steak

Start by placing the flank steak in a large pot or Dutch oven and covering it with 2 liters of water. Toss in the bay leaves and garlic cloves to build an aromatic base. Bring the water to a boil, then immediately reduce the heat to a gentle simmer. Let the steak cook for about one and a half hours, which is when it begins to tenderize and soak up those savory flavors. After 90 minutes, sprinkle in the kosher salt and continue simmering for another 30 minutes. This slow cooking process is essential because it transforms the steak into a fork-tender treat that’s perfect for shredding.

Step 2: Shred the Steak

Once your steak is fork-tender, carefully remove it from the broth and allow it to cool just enough so you can handle it safely. Using two forks, shred the meat into fine, bite-sized strands that will perfectly mingle with your fresh vegetables. The shredding allows the meat to absorb the salad’s dressing better, making each mouthful flavorful and tender.

Step 3: Prepare the Fresh Vegetables

While the steak cools, finely chop the romaine lettuce, core and dice the tomato, thinly slice the radishes, and mince the white onion. Place all these crunchy, colorful ingredients in a large salad bowl—these will be the vibrant foundation that contrasts deliciously with the hearty shredded steak.

Step 4: Whisk Together the Vinaigrette

In a small bowl, combine the olive oil, apple cider vinegar, dried oregano, and fresh lime juice. Whisk until the ingredients emulsify into a smooth, tangy dressing. This vinaigrette provides the perfect zesty lift, marrying the freshness of the vegetables with the richness of the steak.

Step 5: Toss to Combine and Add Avocado & Cilantro

Pour the vinaigrette over the salad bowl containing the steak and vegetables. Toss everything thoroughly to coat each shred of meat and vegetable bite in that delicious dressing. Finally, gently fold in the avocado chunks and chopped cilantro. The avocado’s creamy texture and cilantro’s herbaceous flavor bring the finishing touch to this delectable dish.

How to Serve Salpicon de Res Mexican Shredded Steak Salad Recipe

Garnishes

For a festive touch, I love to garnish this salad with a sprinkle of crumbled queso fresco or a handful of crispy fried tortilla strips. Both add delightful texture contrasts and extra layers of flavor that elevate the experience. A lime wedge on the side is also a wonderful addition if anyone wants to jazz up each bite with extra citrus zing.

Side Dishes

This salad shines on its own but pairs beautifully with simple sides like warm corn tortillas or classic Mexican rice. For a heartier meal, black beans or charred street corn add great complementary flavors and texture that turn this dish into a well-rounded feast.

Creative Ways to Present

For a fun twist, serve this salad in individual tostada shells for a handheld version that’s perfect for parties or casual gatherings. You can also layer it in a glass trifle bowl to show off all the vibrant colors when hosting. Presentation is part of the joy of Salpicon de Res Mexican Shredded Steak Salad Recipe, so get creative and make it yours!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salad components separately in airtight containers to preserve freshness. Keep the shredded steak refrigerated in its cooking broth for maximum moisture, and store the avocado chunks separately with a squeeze of lime juice to prevent browning.

Freezing

This salad is best enjoyed fresh, but you can freeze the shredded steak portion after cooking and shredding. Freeze it in a sealed container or freezer bag without the vegetables or dressing. When ready to use, thaw in the refrigerator overnight and re-toss with fresh vegetables and dressing.

Reheating

To reheat the shredded steak, warm it gently in a skillet over medium-low heat with a splash of the cooking broth to keep it moist. Avoid reheating the full salad with vegetables and dressing, as they will lose their fresh crispness and vibrant texture.

FAQs

Can I use a different cut of beef?

Flank steak is ideal because it shreds beautifully and has great flavor, but you can also use skirt steak or even chuck roast. Just adjust cooking times to ensure tenderness.

Is this salad gluten-free?

Yes! All the ingredients in this Salpicon de Res Mexican Shredded Steak Salad Recipe are naturally gluten-free, making it perfect for those with gluten sensitivities.

Can I make this recipe vegetarian?

While the steak is the star, you can substitute with shredded jackfruit or mushrooms for a vegetarian twist. Just season and dress these alternatives similarly.

How long will leftovers keep in the fridge?

Stored properly, the shredded steak can last 3 to 4 days refrigerated. Vegetables are best eaten within 1 to 2 days for peak freshness.

What can I substitute for apple cider vinegar?

White vinegar or fresh lemon juice works well as an alternative and will maintain the bright acidity needed for the dressing.

Final Thoughts

I really hope you give this Salpicon de Res Mexican Shredded Steak Salad Recipe a try because it’s one of those dishes that feels like a celebration of fresh, bold flavors wrapped in the comfort of tender beef. Whether you’re making it for a sunny afternoon meal or impressing guests at your next gathering, it’s sure to become a cherished favorite. Happy cooking and even happier eating!

Salpicon de Res Mexican Shredded Steak Salad Recipe