Salpicón de Res con Hierbabuena (Minced Seared Beef with Mint, Radish & Lime) – Authentic El Salvador Recipe
Refreshing, bright Salvadoran skillet dish tossing warm seared beef with fresh mint, radish, and lime.
- Country of Origin
- 🇸🇻 El Salvador (Central America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Seared flank steak finely minced, Crisp radishes, Red onion and rice, Lots of fresh mint (hierbabuena), Fresh lime juice
Ingredients for Salpicón de Res con Hierbabuena (Minced Seared Beef with Mint, Radish & Lime) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared flank steak finely minced, prepped into bite-sized pieces
- 1.5 cups crisp radishes, washed and trimmed
- 1 cup red onion and rice
- 1 medium onion and 3 cloves garlic, finely minced with lots of fresh mint (hierbabuena)
- 1.5 tbsp traditional El Salvador seasoning (fresh lime juice, oregano, salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and lots of fresh mint (hierbabuena) for 2–3 minutes until softened and fragrant.
- Add seared flank steak finely minced and crisp radishes along with fresh lime juice, oregano, salt, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with red onion and rice and serve straight from the skillet.