Description
Salpicon de Res is a refreshing Mexican shredded steak salad featuring tender flank steak simmered to perfection, mixed with fresh romaine lettuce, tomato, radishes, onion, and a zesty lime vinaigrette. This vibrant dish is complemented by creamy avocado chunks and cilantro, making it a perfect light meal or side served with crispy fried tortilla chips.
Ingredients
Scale
For the Steak and Broth
- 2 lb Flank Steak
- 2 L Water
- 2 Bay Leaves
- 2 Garlic Cloves
- 2 tbsp Kosher Salt
For the Salad
- 2 heads Romaine Lettuce, washed and finely chopped
- 1 Large Tomato, cored and finely chopped
- 6 Radishes, thinly sliced
- 2 tbsp White Onion, minced
- 2 Avocados, cut in half, pitted, and cut into 1/2 inch chunks
- 1/2 cup Fresh Cilantro, chopped
For the Vinaigrette
- 1/2 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 tsp Dried Oregano
- 1 Lime, juiced
Instructions
- Simmer the Steak: In a Dutch oven or large pot, place the flank steak and cover with 2 liters of water. Add the bay leaves and garlic cloves. Bring the water to a boil over medium-high heat, then reduce heat to low and let it simmer gently for 1.5 hours to tenderize the meat.
- Season and Continue Cooking: Add the kosher salt to the pot, stir gently, and continue to simmer the steak for an additional 30 minutes until it is tender enough to shred easily using forks.
- Cool and Shred the Meat: Remove the pot from heat and let the steak cool in the broth until it can be handled safely. Remove the steak from the broth and shred the meat finely, discarding any excess fat or connective tissue.
- Prepare the Salad Base: In a large salad bowl, combine the shredded steak with the finely chopped romaine lettuce, tomato, thinly sliced radishes, and minced white onion. Toss to mix the ingredients evenly.
- Make the Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, dried oregano, and freshly squeezed lime juice until well combined to form a flavorful dressing.
- Toss the Salad with Dressing: Pour the vinaigrette over the steak and vegetable mixture in the large bowl. Season with additional salt to taste. Toss everything thoroughly to ensure all ingredients are coated with the dressing.
- Add Avocado and Cilantro: Gently fold in the avocado chunks and chopped fresh cilantro to the salad, taking care not to mash the avocado.
- Serve: Serve the Salpicon de Res immediately, ideally paired with crispy fried tortilla chips for a traditional touch.
Notes
- Be sure to simmer the steak low and slow to achieve tender, shreddable meat.
- Letting the steak cool in the broth helps it retain moisture and flavor.
- Use fresh lime juice for the best zing in the vinaigrette.
- Add the avocado last and gently fold to keep it from getting mushy.
- Serve with fried tortilla chips or warm corn tortillas for an authentic Mexican experience.
- Leftover broth can be used as a base for soups or stews.