BeefCarneChipotle

Mexican Grilled Steak Salad

Mexican Grilled Steak Salad

Salpicón de Carne

Recipe Yield

6 servings

Cooking time

45 minutes

Rate this recipe

4 from 7 votes

Ingredients

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.

Comments

36comments inMexican Grilled Steak Salad

  1. Iliana Velázquez

    Feb 04

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

    1. Pati Jinich

      Feb 10

      Qu bueno que te gusto Iliana, un abrazo!

  2. 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!

  3. 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.

  4. 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!

  5. 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.

  6. 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.

  7. Melanie Sanchez

    May 09

    I’m making this tonight!!

    1. Pati

      May 10

      Yay…enjoy it Melanie!

  8. 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!

  9. Carlos Mireles

    Apr 11

    Pati,
    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!

  10. 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!

  11. J petus

    Jan 27

    Mmmmmm,mm,mm

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

    1 bowl for entire salad——less dishes to clean

    1. Pati

      Jan 29

      🙂

  12. 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!

  13. 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

  14. 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/

  15. Juliette Brown

    Dec 19

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

    1. Pati

      Dec 19

      Thank YOU Juliette!

  16. Robin

    Dec 14

    Pati,
    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!

  17. Jay

    Nov 02

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

    1. Pati

      Nov 03

      That’s awesome!!!

  18. 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

      Yay!

  19. 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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