Salpicon de Res is a refreshing Mexican shredded steak salad with crunchy veggies, zesty lime, creamy avocado and cilantro.
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How To Make Mexican Salpicon de Res
When the weather heats up in Mexico, hearty meals take a backseat to bright, refreshing salads, and that’s where Salpicón de Res shines.
This classic dish transforms tender, slow-simmered flank steak into a cool and zesty shredded salad that’s perfect for lunch, dinner, or as part of a festive family feast.
The beef is simmered with garlic and bay leaves until fall-apart tender, then shredded and tossed with crisp romaine, juicy tomato, crunchy radishes, and sharp white onion. A simple dressing of olive oil, apple cider vinegar, lime juice, and dried oregano brings everything together with tangy freshness.
And of course, no Mexican salad is complete without creamy avocado slices and a generous sprinkle of fresh cilantro. The flavours are bold but balanced, cool, crunchy, tangy, and savoury in every bite.
Traditionally served chilled or at room temperature, Salpicón de Res is the ultimate make-ahead dish. It’s equally at home as a light summer dinner, a filling taco or tostada topping, or as a star side at a backyard barbecue.
This salad proves that steak doesn’t always have to be hot off the grill, sometimes the most satisfying flavours come in refreshingly cool, citrusy bites.
Salpicon de Res Mexican Shredded Steak Salad
Equipment
- measuring cups
- measuring spoons
- French knife
- Salad Bowl
- Dutch Oven
Ingredients
- 2 lb Flank Steak
- 2 L Water
- 2 Bay Leaves
- 2 Garlic Cloves
- 2 tbsp Kosher Salt
- 2 heads Romaine Lettuce washed, finely chopped
- 1 Large Tomato cored, finely chopped
- 6 Radishes thinly sliced
- 2 tbsp White Onion minced
- 1/2 cup Olive Oil
- 1/4 cup Apple Cider Vinegar
- 1 tsp Dried Oregano
- 1 Lime juiced
- 2 Avocados cut in half, pitted, cut into 1/2 inch chunks
- 1/2 cup Fresh Cilantro chopped
Instructions
- In a Dutch Oven or large pot, cover the flank steak with water and add the bay leaves and garlic. Bring to a boil, then decrease the heat and let simmer for 1.5 hours. Add the salt and cook 30 minutes more, until the meat is tender enough to shred easily. Once the steak is tender, let it cool in the water until you can handle it. Remove the meat from the broth and shred it.
- In a large salad bowl, toss the shredded steak with the romaine, tomato, radishes and onion.
- In a small bowl, whisk together the oil, vinegar, oregano, and lime juice. Pour the vinaigrette over the salad and season with salt. Toss to coat. Add the avocados and cilantro then toss to gently.
- Serve immediately with fried tortilla chips.
Nutrition
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