RCI-SN.003.0087.001
Chilean Salpicon
This composed salad of beef and purple potatoes originated in Santiago, Chile, where it’s often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures.
Prep25 min
Cook40 min
Total65 min
Servings4
Difficultyadvanced
Ingredients
- garlic1 cloveminced
- 1 tablespoon
- 5 tablespoons
- ½ teaspoon
- ½ teaspoon
- hanger steak1 lbtrimmed of any excess fat
- purple potatoes2 lbssuch as purple Peruvians or all blues, scrubbed
- white corn kernels (about 1 large ear) or frozen corn¾ cupthawed
- avocado1 largepeeled, pitted, and cut into ½ inch pieces
- radishes6 unitthinly sliced
- scallions2 unitthinly sliced
- ⅓ cup
- ½ cup
- ½ teaspoon
- ½ teaspoon
- tabasco sauce4 dashesto taste
Method
1
Prepare the marinade by whisking together 1 minced garlic clove, chili powder, 3 tablespoons fresh lime juice, ground cumin, and ½ teaspoon salt in a small bowl until combined.
2
Pat the hanger steak dry with paper towels, then rub generously with the marinade on both sides, ensuring the beef is evenly coated. Let rest for 10 minutes at room temperature.
10 minutes
3
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place the marinated hanger steak in the hot pan and sear for 4-5 minutes on the first side without moving it.
4 minutes
4
Flip the steak and sear for another 4-5 minutes until the internal temperature reaches 130-135°F for medium-rare. Transfer to a cutting board and rest for 5 minutes before slicing.
9 minutes
5
While the steak rests, bring a large pot of salted water to a boil and add the scrubbed purple potatoes. Simmer for 15-20 minutes until fork-tender, then drain and let cool slightly.
18 minutes
6
Once the potatoes are cool enough to handle, cut them into ½-inch cubes and place in a large mixing bowl.
7
Slice the rested hanger steak against the grain into thin strips, then cut into bite-sized pieces and add to the bowl with the potatoes.
8
Add the corn kernels, avocado pieces, radishes, and scallions to the bowl with the beef and potatoes, folding gently to combine without breaking the avocado.
9
Whisk together ½ cup extra virgin olive oil, remaining 2 tablespoons fresh lime juice, ½ teaspoon salt, and ½ teaspoon fresh ground black pepper in a small bowl.
10
Pour the dressing over the salpicon and fold gently to combine all ingredients. Add 4 dashes of Tabasco sauce and adjust seasoning with additional salt and pepper as needed.
11
Transfer to a serving platter or individual bowls and garnish with the ⅓ cup chopped fresh cilantro. Serve immediately while still cool.