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Trey Foshee adapted this main-course salad from a dish called salpiçon that his wife ate growing up in Chile. Traditionally, salpiçon are made from leftover steak that is chopped and served cold. Grilled chicken, fish, and vegetables are great substitutes. Affordable Meat Recipes

July 2000


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Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cover the potatoes with lightly salted water and bring to a boil. Cook the potatoes over high heat until tender, about 20 minutes. Drain and let cool, then quarter. Meanwhile, in a medium saucepan of boiling salted water, cook the green beans until crisp-tender, 5 to 6 minutes. Transfer the beans to a colander and refresh under cold water. Drain and pat dry.

  • Preheat the broiler or light a grill. Season the strip steaks with salt and pepper and broil them about 8 inches from the heat source or grill directly over the fire for 10 to 12 minutes for medium-rare meat. Allow the steaks to rest for about 5 minutes, then slice crosswise 1/4-inch thick.

  • In a glass jar, combine the sherry vinegar, mustard and oil. Cover the jar tightly with a lid and shake until the vinaigrette is emulsified.

  • In a large bowl, toss the potatoes and beans with the lettuce, tomatoes, radishes and carrots. Pour two-thirds of the vinaigrette over the vegetables, season with salt and pepper and toss to coat. Add the remaining vinaigrette and the avocado, toss gently and mound the salad on plates. Arrange the steak over the salad and serve.

Make Ahead

The prepared potatoes, beans, steak and vinaigrette can be refrigerated separately for up to 1 day. Serve the steak cold over the salad.

Suggested Pairing

A medium-bodied, peppery Syrah or red Rhône blend with some bite will accent the smokiness in the grilled beef. Look for the a Shiraz from Australia or try a French Côtes-du-Rhône.