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Salpicón (Shredded Beef Salad)

Source: Saveur Magazine
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  6 to 8 servings
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 this recipe calls 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 tablespoon mayonnaise
Juice of 1 lemon
2 teaspoon red wine vinegar
5 hard cooked eggs, peeled and diced
3 leaves boston lettuce, shredded
Salpicón (Shredded Beef Salad) Recipe at
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.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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