Salpicon (Mexican Shredded Beef Salad) Recipe

Name: Salpicon (Mexican Shredded Beef Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the beef; 1 (1 lb) flank steak (or 1 lb. of beef brisket); 1 white onion, thickly sliced; 1 tablespoon sea salt; 2 cloves garlic, chopped; 1 teaspoon black pepper; 1 bay leaf; Vinaigrette; 3 tablespoons white vinegar (distilled); 1 1/2 tablespoons fresh lime juice; 1 tablespoon dried oregano; 1 teaspoon sea salt; 1 teaspoon black pepper; 1/3 cup olive oil; For the salad; 2 tomatoes, cut in eighths; 1/2 cup thinly sliced bermuda onion; 1 head shredded romaine lettuce; 6 thinly sliced radishes; 1 tablespoon chopped fresh cilantro; 2 sliced avocados

Servings: persons

For the beef
1 (1 lb) flank steak (or 1 lb. of beef brisket)
1 white onion, thickly sliced
1 tablespoon sea salt
2 cloves garlic, chopped
1 teaspoon black pepper
1 bay leaf
Vinaigrette
3 tablespoons white vinegar (distilled)
1 1/2 tablespoons fresh lime juice
1 tablespoon dried oregano
1 teaspoon sea salt
1 teaspoon black pepper
1/3 cup olive oil
For the salad
2 tomatoes, cut in eighths
1/2 cup thinly sliced bermuda onion
1 head shredded romaine lettuce
6 thinly sliced radishes
1 tablespoon chopped fresh cilantro
2 sliced avocados

1
For the beef: place in large pan and cover with enough water to cover meat by 2 inches.
2
Add onion, salt, garlic, pepper and bay leaf.
3
Bring to boil, skimming off any foam.
4
Reduce heat and add oregano.
5
Simmer uncovered about 1-1/2 hours, or until beef is very tender.
6
Refrigerate overnight.
7
Reserve cooking liquid.
8
Slice, then shred beef coarsely.
9
Return to refrigerator, adding enough reserved cooking liquid to meat to cover.
10
Whisk together the vinaigrette ingredients.
11
Combine tomatoes, Bermuda onion and 3 tbsp.
12
of vinaigrette.
13
Toss to coat and season to taste with salt and pepper.
14
Drain beef and add shredded lettuce and cilantro to beef.
15
Mix in more vinaigrette and season with salt and pepper.
16
Divide salad among plates; surround with tomato mixture and garnish with avocado and radish slices.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the beef, 1 (1 lb) flank steak (or 1 lb. of beef brisket), 1 white onion, thickly sliced, 1 tablespoon sea salt, and more.

Yes, Salpicon (Mexican Shredded Beef Salad) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salpicon (Mexican Shredded Beef Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions