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.
- 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
- 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.
- 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.