Name: Guatemalan Salpicón de Res Beef Salad Recipe
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Guatemalan
Ingredients: 1½ lbs. flank steak; 1 onion, quartered; 2 garlic cloves, peeled; 1 bay leaf; Salt and pepper to taste; Water (enough to cover beef); 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 (or cilantro); 2 tablespoons lime juice; 1 tablespoon orange juice, preferably naranja agria (bitter orange); Salt and pepper to taste; Crumbled Queso Fresco; Lettuce leaves

If you’ve ever wondered how to brighten up your dinners with something fresh, flavorful, and incredibly satisfying, you’re in the right place. Today, I’m sharing my absolutely beloved Guatemalan Salpicón de Res Beef Salad Recipe—a vibrant, tangy, and easy-to-make shredded beef salad that’s a total game changer. Trust me, once you try this, it’ll be a staple in your kitchen because it combines comforting slow-cooked beef with a zesty, crisp veggie mix that just sings with every bite.

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Why You’ll Love This Recipe

Rich, Tender Beef: Slow-cooking the flank steak results in melt-in-your-mouth shreds every time.
Bright, Fresh Flavors: The combination of lime, bitter orange juice, and fresh herbs really makes this salad pop.
Versatile Meal: Perfect as a light lunch, dinner, or topped on crispy tostadas for a fun twist.
Easy to Prepare Ahead: The flavors actually improve after marinating, making it great for busy days.

A close-up view of a mixed salad in a white bowl with a blue rim, filled with finely shredded light brown meat, small white onion pieces, bright red tomato chunks, and green herb bits scattered evenly throughout. The ingredients create a textured, colorful mix that fills the bowl to the top. The bowl rests on a white marbled surface with a warm, muted background, giving the scene a cozy, inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe blends simple, fresh ingredients that work beautifully together—the beef is juicy and hearty, the veggies add crunch and brightness, and the citrus brings everything to life. When shopping, I recommend looking for the freshest radishes and herbs to really make it shine.

Flank Steak: This cut is perfect for shredding once slow-cooked and keeps the beef flavorful and tender.
Onion (Quartered and Diced): Using both cooked and fresh onions layers the savory and sharp bites wonderfully.
Garlic Cloves: Adds subtle aromatic depth during the cooking process.
Bay Leaf: Classic flavor enhancer during the beef cooking stage.
Radishes: Adds crunch and a peppery bite that really refreshes the salad.
Tomato: Provides juicy sweetness and balances out the citrus.
Fresh Mint or Hierba Buena (or Cilantro): I love mint here—it’s a little unexpected but so traditional and adds bright herbal notes.
Lime Juice: The essential tang that livens up the entire salad.
Orange Juice (Preferably Naranja Agria): Bitter orange brings a unique citrusy twist but regular orange juice works fine, too.
Salt and Pepper: To taste, for perfect seasoning.
Queso Fresco (Optional): Crumbled on top for a creamy, salty finish if you want to get fancy.
Lettuce Leaves (Optional): Great for serving as a bed or to wrap the salad in.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that the Guatemalan Salpicón de Res Beef Salad Recipe lends itself to easy tweaks depending on what you have or prefer. Play around with the herb—you can swap mint for cilantro or even a little parsley if that’s what’s on hand. Adding some diced avocado is a creamy touch I personally adore. And if you want to go vegetarian, try chickpeas or shredded jackfruit instead of beef for a fresh take.

Herb Swap: I once made this with cilantro only, and the flavor was more earthy but still delicious—great if you’re not a mint fan.
Spice It Up: Some folks add a bit of finely diced jalapeño or hot sauce for a chili kick, which I totally recommend if you like heat.
Serving Style: Instead of lettuce wraps, try serving it inside warm corn tortillas for a fresh taco twist.
Make It Ahead: I find the salad tastes even better after a few hours in the fridge, making it perfect for meal prep and entertaining.

How to Make Guatemalan Salpicón de Res Beef Salad Recipe

Step 1: Slow-Cook the Flank Steak to Tender Perfection

Start by seasoning your flank steak well with salt and pepper. In a large pot or Dutch oven, toss in the steak along with the quartered onion, garlic cloves, and bay leaf. Cover everything with water—and don’t skimp, the meat should be completely submerged. Bring it to a boil over medium-high heat, then reduce to a gentle simmer. Patience is key here: let it cook for about 2½ hours, or until the beef is fork-tender. You’ll know it’s ready when it shreds easily. This slow cooking step builds the rich, savory backbone of the dish that I just can’t get enough of.

Step 2: Shred and Slice Your Beef

Once the beef has cooled enough to handle, grab two forks and start shredding the meat into long, thin strands. Here’s a trick I learned early: after shredding, give the strands a quick chop crosswise to get smaller, bite-sized pieces—that way, it blends perfectly with all the chopped veggies. Set this aside while you prep the salad ingredients.

Step 3: Chop the Fresh Veggies and Herbs

Trim and finely dice those radishes—you want almost a minced texture to balance the beef. Dice your onion (red or white, your choice) and tomato into small cubes for bursts of freshness. For the herbs, finely chop your mint or hierba buena and pat it dry with a paper towel so the salad doesn’t get soggy. Putting all these fresh ingredients together creates the perfect refreshing crunch that makes this salad so addictive.

Step 4: Combine with Citrus and Seasonings

In a large bowl, toss the radishes, onions, tomato, and herbs. Pour in the fresh lime juice and bitter orange juice—this is what gives the Salpicón its zesty zing. Season with salt and pepper to your liking, then stir to combine. Once your shredded beef is ready, mix it gently into the veggie mixture. Give it some time—if you can let it marinate in the fridge for at least 30 minutes, the flavors marry beautifully and every forkful will taste even better.

Step 5: Garnish and Serve

Before serving, I love sprinkling crumbled queso fresco on top for a creamy, salty contrast—totally optional but highly recommended. Serve it over crisp lettuce leaves or alongside white rice. If you’re feeling festive, you can also pile it over crunchy tostadas for a delicious contrast. Room temperature or chilled, this salad never disappoints.

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Pro Tips for Making Guatemalan Salpicón de Res Beef Salad Recipe

Use Quality Flank Steak: I found that fresher cuts not only shred better but also add more flavor—avoid overly fatty pieces.
Don’t Skip the Marinade Time: Letting the salad rest for at least 30 minutes allows citrus and herbs to meld beautifully with the beef.
Pat Dry Fresh Herbs: Keeping them dry prevents watering down the salad’s bright flavors and keeps everything crisp.
Avoid Overcooking the Beef: Cook just until the meat is tender enough to shred—any longer can make it dry.

How to Serve Guatemalan Salpicón de Res Beef Salad Recipe

A close-up of a bowl filled with a mixed dish showing shredded meat with small bits of red and green vegetables and finely chopped white pieces, giving it a textured look. The bowl is white with a dark blue rim and some green decorative patterns. Behind it, there is a white plate with a small pile of white rice that looks soft and fluffy. In the background, there’s a woven basket placed on a white marbled surface. The colors in the dish stand out against the smooth, white surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of crumbled queso fresco on top because its mild saltiness cuts through the citrus flavors nicely. Sometimes, I’ll add a few extra mint leaves or thin slices of radish just for the pretty pop of color. For a bit of extra crunch, some toasted pepitas or crushed tortilla chips on the side are delightful too.

Side Dishes

White rice is the classic accompaniment I always serve with this salad—plain and simple so it doesn’t compete with the zesty beef salad. If you want to mix it up, some warm corn tortillas or crispy tostadas are fantastic options for a fun bite. A side of refried beans or black beans can also round out the meal really well.

Creative Ways to Present

For parties, I’ve turned this salad into individual lettuce cups or mini tostada bites for guests to grab and go—it’s always a hit! Another idea is to layer the salad in clear glasses with rice and beans for a beautiful, colorful presentation. These little touches make it feel festive and fresh.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight glass container in the fridge. The salad keeps nicely for 3 to 4 days, and honestly, the flavors deepen even more after a day. Just give it a good stir before serving again.

Freezing

I don’t recommend freezing this salad because the fresh veggies and herbs lose their texture after thawing, which changes the whole vibe of the dish. If you want to freeze, consider freezing the cooked shredded beef separately and add fresh veggies when ready to serve.

Reheating

If you want to reheat the beef portion, do it gently on the stove or in the microwave with a splash of water to keep it moist. Then mix with fresh veggies and citrus before serving to keep things vibrant and fresh.

FAQs

Can I use other cuts of beef instead of flank steak?

Absolutely! While flank steak is traditional and shreds beautifully, you can also use skirt steak or chuck roast. Just remember that chuck roast will take a bit longer to tenderize because it’s a tougher cut, so adjust your cooking time accordingly.
What can I substitute if I can’t find hierba buena or bitter orange?

If hierba buena isn’t available, fresh mint or cilantro are good substitutes—each gives a different but lovely herbal note. For bitter orange, you can mix regular orange juice with a splash of lime juice for a similar tangy, citrusy flavor.
Is this recipe gluten-free and dairy-free?

Yes! The salad itself is naturally gluten-free and dairy-free. The queso fresco garnish adds dairy, but you can skip it or use a dairy-free cheese alternative if needed.
How long can I marinate the salad before serving?

I recommend marinating for at least 30 minutes to an hour. You can even let it sit overnight in the fridge for deeper flavor, but the veggies will soften slightly the longer it marinates.

Final Thoughts

This Guatemalan Salpicón de Res Beef Salad Recipe has become one of those go-to meals in my house when I want fresh, vibrant flavor with minimal fuss. It’s perfect for sharing with family or impressing friends at your next get-together. I really hope you enjoy making it as much as I do—it’s one of those dishes that feels like a little celebration in every bite. Go ahead, give it a try, and let me know how it turns out!