Description
Salpicón de Res is a traditional Guatemalan shredded beef salad featuring tender flank steak mixed with fresh radishes, onion, tomato, mint, and citrus juices. This refreshing and easy-to-make dish is perfect as a light lunch or dinner, served chilled or at room temperature over lettuce leaves or with white rice or tostadas.
Ingredients
Scale
For the Beef:
- 1½ lbs. flank steak
- 1 onion, quartered
- 2 garlic cloves, peeled
- 1 bay leaf
- Salt and pepper to taste
- Water (enough to cover beef)
For the Salad:
- ½ red or white onion, diced
- 1 bunch of radishes, diced
- 1 large tomato, diced
- 8 stalks of fresh mint or hierba buena, finely chopped (can substitute cilantro)
- 2 tablespoons lime juice
- 1 tablespoon orange juice, preferably naranja agria (bitter orange)
- Salt and pepper to taste
For Garnish (optional):
- Crumbled Queso Fresco
- Lettuce leaves
Instructions
- Season and cook the beef: Season the flank steak generously with salt and pepper. In a large Dutch oven or heavy pot, place the beef along with a quartered onion, peeled garlic cloves, and bay leaf. Add enough water to cover the beef and bring to a boil over medium-high heat.
- Simmer until tender: Once boiling, reduce heat to low and let the beef simmer gently for about 2½ hours or until very tender and easy to shred.
- Shred the beef: Remove the beef from the pot and let it cool enough to handle. Using two forks, shred the beef into long strands, then slice crosswise into smaller pieces. Set aside.
- Prepare the vegetables: While the beef cooks, wash and trim the radishes, then finely dice them. Dice the onion and tomato into small cubes. Finely chop the fresh mint or cilantro, and gently pat it dry with a paper towel.
- Make the salad: Combine the diced radishes, onion, tomato, and chopped mint in a large bowl. Add lime juice and orange juice, and season with salt and pepper. Stir to combine well.
- Combine beef with salad: Add the shredded beef to the vegetable mixture and toss thoroughly to incorporate all flavors.
- Marinate: For best flavor, allow the salad to marinate for a while to let the juices meld together.
- Serve: Garnish the salad with crumbled queso fresco if desired. Serve chilled or at room temperature over crisp lettuce leaves. This dish can also be enjoyed alongside white rice or as a topping on crispy tostadas.
Notes
- An easy-to-make, light beef and citrus salad ideal for lunch or dinner.
- Marinating the salad enhances the flavor by allowing the beef to soak up the citrus and herb juices.
- Use fresh mint or cilantro depending on preference for authentic or slightly varied flavor.
- Optional queso fresco adds a creamy texture that complements the fresh and tangy salad.
- Can be served cold or at room temperature for a refreshing meal.
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 3.3 grams
- Sodium: 1268 milligrams
- Fat: 12.3 grams
- Saturated Fat: 5.4 grams
- Unsaturated Fat: 6.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 7.1 grams
- Fiber: 1.9 grams
- Protein: 32.5 grams
- Cholesterol: 81 milligrams
