Salpicon de Res Mexican Shredded Steak Salad
Salpicon de Res is a refreshing Mexican shredded steak salad with crunchy veggies, zesty lime, creamy avocado and cilantro.
Servings: 6
Calories: 548kcal
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
Calories: 548kcal | Carbohydrates: 14.5g | Protein: 35.2g | Fat: 40.1g | Saturated Fat: 9.2g | Cholesterol: 65mg | Sodium: 858mg | Potassium: 1085mg | Fiber: 6.5g | Sugar: 3.4g | Calcium: 44mg | Iron: 8mg
