Mexican Grilled Steak Salad

Mexican Grilled Steak Salad

Salpicón de Carne

Recipe Yield

6 servings

Cooking time

45 minutes

Rate this recipe

4.5 from 8 votes


For the salad:

  • 2 to 3 pounds flank steak
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • To taste freshly ground black pepper
  • 3 (about 1/2 pound) medium carrots peeled, halved lengthwise and sliced
  • 3 (about 1 pound) medium red potatoes peeled and cubed
  • 1/2 pound green beans ends trimmed, cut diagonally into thirds
  • 1 cup peas fresh or thawed from frozen
  • 6 radishes halved and cut into matchsticks
  • 2 tablespoons cilantro leaves and upper part of stems chopped
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • To taste pickled jalapeños
  • To taste chipotle chiles in adobo sauce

For the vinaigrette: (If you like salad juicy double the vinaigrette!)

  • 1/3 cup distilled white vinegar
  • 1/3 cup olive oil plus more to grill the meat
  • 1/3 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon brown sugar
  • 1 clove garlic finely minced or pressed
  • 2/3 cup red onion slivered
  • 1 head romaine lettuce leaves rinsed and drained, for serving
  • Warm corn tortillas for serving

To Prepare

  • Preheat the grill over medium-high heat. Brush the flank steak with olive oil and season with salt and pepper. Grill the meat for 5 to 6 minutes per side for medium (about 145 degrees Fahrenheit on a meat thermometer). Let rest for 5-10 minutes, then thinly slice against the grain and set aside.
  • Bring salted water to a boil in a medium saucepan. Cook the carrots for about 3 to 4 minutes until tender, remove with a spider or slotted spoon and place in a bowl. Repeat with the potatoes and green beans, adding them to the same bowl with the carrots. Lastly, cook the peas for just one minute, then drain and place in the bowl with the other cooked vegetables.
  • In a bowl, whisk the vinegar with the oils, salt, pepper, sugar and garlic, until emulsified. Add the onion and let macerate for at least 15 minutes. You may cover and place in the fridge for up to a couple weeks. Shake before using. If you like your salad very juicy and dressed, double the vinaigrette!
  • Dress the lettuce with some of the vinaigrette and place on an extended platter. Pour some of the vinaigrette on to the cooked vegetables, incorporate the radishes and cilantro, mix well and place on lettuce. Place the sliced meat on top, add the avocado, dress with more of the vinaigrette. Add some of the pickled jalapeños and chipotles in adobo on the sides of the plate or to your liking. Serve with warm corn tortillas on the side.


64comments inMexican Grilled Steak Salad

  1. AR

    Feb 19

    This was amazing!

    1. Pati Jinich

      Mar 09

      So glad you liked it!

  2. Lynn

    Sep 27

    My husband and I both love show, your warm and loving self, and your passion for and the enjoyment of Mexican food, and the inclusion of history and culture. It is almost like being there ourselves, bringing up fond memories of camping and fishing in the once simple and delicious life in small (then) ocean and gulf coastal areas. It certainly makes us salivate. Thankfully our local PBS station, KPBS carries you!

    I’m enjoying the recipes on your website and have also written down many from our recordings of your show. As a lifetime organic gardener, I appreciate the fresh ingredients. I grow many varieties of chiles as we both like hot! We even let most of the peppers turn red to develop their rich flavors.
    Please keep up the excellent work.

    1. Pati Jinich

      Oct 18

      Thanks so very much Lynn, your message means a lot to me, gracias!

  3. Danny

    Sep 08

    Thank you for sharing all this excellence with us! The show is beautiful to watch and the recipes are amazing to make. Keep it up, please!

    1. Pati Jinich

      Sep 11

      Thanks to you for following Danny, un abrazo!

  4. Vane

    Jun 11

    Pati, I’m addicted to your show!! Don’t stop making food! Love the recipes! 😋 My 18 month old likes whatching too!! Thank you for sharing!

    1. Pati Jinich

      Jun 13

      Aw, thanks so much Vane, un abrazo for you and four for the baby!

  5. Denise A Holmes

    Feb 10

    Love your enthusiastic approach to life and cooking. And I love your recipes!

    1. Pati Jinich

      Feb 11

      Thanks so much Denise, this is very sweet of you 😉

  6. Ramona Ortega

    Feb 07

    Pati, just saw your episode Mezcal Trail on TasteMade Channel. We can’t wait to make this salad along with the Oaxaca Sours. Love your shows, thank you!

    1. Pati Jinich

      Feb 08

      Thanks so much for tuning in Ramona, what a great idea to match these two recipes!

  7. Anonymous

    Feb 07

    I have not tried making the salad yet but I love a good salad will live a comment if I do it right

    1. Pati Jinich

      Feb 08

      Awesome, please let me know how did you like it!

  8. Carol

    Nov 09

    So great! Only change I made was adding a splash of dijon mustard to the dressing. I made while staying at some friends house. They asked me to make again! So, two days later, I made it again with sirloin steaks. Just a fantastic easy to put together ahead of time meal. Definitely will be made again by me and my friends!

    1. Pati Jinich

      Jan 04

      So happy to read you guys liked this recipe so much Carol 🙂

  9. Anonymous

    Sep 04

    I love your food anything you makes
    it make my mouth watering it make me want to eat and eat.
    Thanks you for showing me on how to cook.

    1. Pati Jinich

      Sep 27

      Thanks to you for following 🙂

  10. Monique Richard

    Aug 22

    Hola Pati
    Monica from Montréal Canada , you are my inspiration and I just adore your scrumptious recipes. I tape all of your episodes on PBS they are a jems. I’m your biggest fan in Montréal . Planning to retire in Mexico 🇲🇽 in a few years. Can’t wait to visit your recommendation along the coast . Keep on cooking 🥘

    tanto por tu amabilidad y por compartir tu pasión con la comida.

    1. Pati Jinich

      Sep 12

      You are way to kind and sweet Monique, thanks so much! Un abrazo grande!

  11. Anonymous

    Jul 31

    The best steak salad that I never have my in my life.
    Thanks for your recipe

    1. Pati Jinich

      Aug 14

      My pleasure! So glad you loved it 😉

  12. Martha E Munguia

    Jul 07

    Just love this recipe, it’s perfect for a summer dinner! We make at least 10 times a year, we rotate it along with other Pati recipes.

    1. Pati Jinich

      Jul 08

      So glad to hear you love this salad so much Martha, un abrazo!

  13. Carmen Gieseke

    May 20

    I made this for my girlfriends and it was so delicious, so fresh. You made cooking so enjoyable. I loved the Mezcal drink, in fact I am making some more tonight.

    1. Pati Jinich

      May 23

      So happy you ladies enjoyed the salad and the drink Carmen, un abrazo to all of you!

  14. Iliana Velázquez

    Feb 04

    Este platillo me encanto!!!
    Desafortunadamente no nos llega buen aguacate por ahora.
    Simplemente delicioso!!!

    1. Pati Jinich

      Feb 10

      Qu bueno que te gusto Iliana, un abrazo!

  15. Marla Major

    Jun 24

    Hi. I just watched this episode on PBS and thought I saw you use limes but didn’t see it in the recipe.

    1. Pati Jinich

      Jun 27

      You are absolutely right Marla 🙂 I guess is just that Mexicans, we love to sprinkle a bit of lime juice on a lot of our dishes! You can add it or leave it out, it is all up to you!

  16. Ann Kristovich

    Aug 13

    Hi Pati! Jim and I met you at the Four Seasons Hotel in Mexico City a couple of years ago. We are BIG fans. I made this recipe for my book club and everyone raved. One friend declared it the “best meal” she has had all summer. I enjoyed the steak in slices so much more than shredded. I cooked it over charcoal and you times gave us a perfect medium rare. Thanks for sharing the treasures of Mexico!

    1. Pati Jinich

      Aug 13

      Good to hear from you, Ann! I’m so happy everyone loved the salad.

  17. Laura leal

    May 16

    Saw this episode recipe on the show few weeks ago , just went to the store and bought all the ingredients can’t wait to make the salpicon. Me encanta tus recetas y tu personalidad.

    1. Pati Jinich

      May 21

      Mil gracias, Laura!

  18. Deb

    Apr 27

    Oh my goodness, this salad is incredible! Served it to our family on Easter weekend–no leftovers here! I could eat this salad all day, every day.

    1. Pati Jinich

      Apr 27

      So happy to hear everyone loved it, Deb.

  19. Henrietta

    May 11

    I made this and it was a five star restaurant meal. My family kept raving about it and could not stop eating.
    thank you so much

    1. Pati

      May 14

      Awesome! I’m so happy everyone loved it, Henrietta.

  20. Melanie Sanchez

    May 09

    I’m making this tonight!!

    1. Pati

      May 10

      Yay…enjoy it Melanie!

  21. Julie B

    May 05

    I am watching you here on PBS all day today (May 5). Your boys are growing into such handsome young men. Saw you make the Salpicon and can’t wait to make it for my 17 year old grandson who won’t let a vegetable pass his lips. I think this might be the way! Thank you…it looks so good! I would love to to a cooking class with you and absorb some of that knowledge. Do you do cooking tours, culinary excursions, or cooking courses?

    1. Pati

      May 06

      Oh yes, I do cooking classes in Washington, DC at the Mexican Cultural Institute: https://patijinich.com/pati_2020/category/upcoming/ I hope to see you there one day…and that your grandson enjoys the recipe!

  22. Carlos Mireles

    Apr 11

    Mire tu programa en PBS el Sábado pasado y decidí tratar de hacerlo para la cena de anoche. El plato está increíble, mi esposa e hija se sirvieron doble porque no podían dejar de comer. Todo esta muy balanceado y el sabor ni hablar. Satisfaccion al 100%. Muchas gracias estubo super!!!

    1. Pati

      Apr 11

      Mil gracias, Carlos!

  23. Gina Barnett

    Apr 10

    I made this for dinner tonight for my husband and me, and cut the recipe in half. He charcoal grilled the steak and I did the rest. I think it serves way more than 6, though, as we could only eat half of our serving, with a lot left over.

    Delicious! My husband thinks it would be better chilled, though, but then I have to get used to the cold potatoes. However they make it filling, especially when rolled in a tortilla! It could easily be a vegetarian dish, too.

    1. Pati

      Apr 10

      So glad you and your husband enjoyed it, Gina!

  24. J petus

    Jan 27


    Healthy, yummy——. Picky kids? Parents need tequila!!!!!!!

    1 bowl for entire salad——less dishes to clean

    1. Pati

      Jan 29


  25. Dolores Carbajal-Sandoval

    Dec 25

    This was our Christmas meal! Along with tamales of course. But the Salpicón was a huge hit. Muchísimas gracias! Feliz Navidad y un bendito Año Nuevo.

    1. Pati

      Dec 26

      Yay! Happy holidays and have a wonderful 2018 Dolores!

  26. Jeannie Mattson

    Dec 19

    Cannot wait to make this salad for my girlfriends –Looks so delish!! What is the cocktail you served with it?? Looking for that recipe too!! Thanks Pati!

    1. Pati

      Dec 20

  27. Ariana

    Dec 19

    Hi Pati,
    My mom and I love your show.
    I would love to meet you and learn your cooking.
    Thank you
    Ariana R

    1. Pati

      Dec 20

      Thank you Ariana, and please say hola to your mom for me! Keep an eye on my events page…and I hope to meet you at an event soon. https://patijinich.com/pati_2020/category/upcoming/

  28. Juliette Brown

    Dec 19

    This is the healthiest most delicious steak salad I’ve ever prepared. Gracias!

    1. Pati

      Dec 19

      Thank YOU Juliette!

  29. Robin

    Dec 14

    Love watching your show and tried many recipes. This salad is my new best go to dinner for the week.
    It not only looks appetizing but tastes great. All vegetables work well together. I doubled the vinegrette dressing for a day and skimmed off an inch of oil on top. It worked well and was less oily. Its been in fridge for over a week and it just gets better tasting.
    Im waiting for my brother Aaron to try it as he saw this episode, and little did he know I had made the vinegrette ahead of time and once he tasted it, he raved about it.
    Cant wait to make it for my friends! I sure can count on this recipe as a crowd pleaser!
    Thanks Pati….your show is fun to watch.

    1. Pati

      Dec 14

      Thank you for sharing, Robin! I’m so happy to hear that it is a crowd pleaser!

  30. Jay

    Nov 02

    This was sooooooo delicious! Even my kids had seconds. Thanks for the recipe!

    1. Pati

      Nov 03

      That’s awesome!!!

  31. Inani

    Oct 23

    This is so fresh, tasty AND healthy – my favorite kind of food! I’m making this dish for my woman friend tomorrow night and it will be fun! Thank you!!!!

    1. Pati

      Oct 25


  32. Martha Munguia

    Oct 19

    our family appreciates this recipe, it was wonderful, easy, delicious and a definite keeper. We could not stop eating Hit another homerun! thank you.

    1. Pati

      Oct 25

      So happy to hear this!

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