Shredded Beef Salad (Salpicon)

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.

Shredded Beef Salad (Salpicon)
This traditional Argentine salad is a great way to use up leftover mixed grill, be it beef, pork, or chicken.
Yield: serves 6-8

Ingredients

  • 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

Instructions

  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.