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Beef Salpicon Recipe

Ingredients

How to make it

  • Put the flank steak, thickly sliced onion, garlic, peppercorns and bay leaves in a large pot or saucepan and add water to cover.
  • Bring to a boil over high heat then reduce the heat so that only a few bubbles occasionally rise to the surface.
  • Skim off any foam that forms on the surface and add the oregano and sea salt.
  • Let simmer for 45 minutes.
  • In a fry pan over medium heat warm the olive oil.
  • Add the thinly sliced onion and sauté 4 minutes.
  • Stir in the lime juice, chilies and pickling liquid and simmer for 2 minutes.
  • Remove from heat and set aside.
  • When beef is tender remove pan from heat.
  • Let the beef cool in the broth then remove it from the broth.
  • Measure out 1/2 cup of the broth and reserve.
  • Refrigerate the remaining broth for another use.
  • Trim off any excess fat from the beef then finely shred.
  • Put it into a bowl with the 1/2 cup broth and let stand for 5 minutes.
  • Add the onion mixture, cheese and cilantro.
  • Season with sea salt and pepper then toss together with your hands or a fork until well mixed. Let rest for 20 minutes to allow the flavors to blend.
  • Make a bed of the whole romaine leaves on a platter.
  • Mound the beef mixture on the lettuce and garnish with the avocado slices, shredded lettuce and finely chopped onion.
  • Serve at room temperature.

Reviews & Comments 1

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    " It was excellent "
    jade2011 ate it and said...
    You had me at cilantro...lol Wow this sounds so delicious I can't wait to try it. Lime,avacado and cilantro are my favorites...so fresh.Thanks for sharing.
    Was this review helpful? Yes Flag

The Cook

chefmeow Garland, TX

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