Shredded Beef Salad (Salpicon)

  • Serves

    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 Sere, 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 one lemon
  • 2 tsp. red wine vinegar
  • 5 hard-cooked eggs, peeled and diced
  • 3 leaves Boston lettuce, shredded


Step 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.

Step 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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