Shredded Beef Salad
SERVES 6 - 8
What do Argentine cooks do after they've invited friends and family over for a large asado, overestimated the number of guests, and now have pounds of leftover meat? Cecilia Seré, of the estancia La Leocadia, turns to this dish—as do cooks across the country—as a solution. Though we call for flank steak here, this savory salad can be made with any type of meat, including chicken or fish.
2 medium russet potatoes, peeled
2 medium carrots, trimmed and peeled
Salt and freshly ground black pepper
Olive oil
4 small tomatoes, peeled, cored, seeded, and chopped
3 cups shredded cooked flank steak
6 tbsp. mayonnaise
Juice of 1 lemon
2 tsp. red wine vinegar
5 hard-cooked eggs, peeled and diced
3 leaves boston lettuce, shredded
1. Bring a large pot of salted water to a boil over high heat. Meanwhile, cut potatoes and carrots into a long dice. Add vegetables to boiling water and cook until soft, about 10 minutes. Drain, then transfer to a medium bowl. Season warm vegetables to taste with salt and pepper, drizzle with a little oil, then add tomatoes and meat.
2. Mix together mayonnaise, lemon juice, and vinegar in a small bowl, then stir into beef. Add eggs and shredded lettuce and toss gently to mix well. Adjust seasonings before serving.
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