A fresh, satisfying Peruvian beef salad built around tender shredded meat. Its tangy, herb-scented vinaigrette keeps every bite lively while potato adds body without weighing it down. Generous, homestyle, and made for the kind of table where the serving bowl empties fast.
Place the beef flank in the pressure cooker with part of the water and part of the salt. Close the cooker and cook for 30 minutes once full pressure is reached, until the fibers yield easily when pierced. Release the pressure according to your cooker's instructions and do not open it until the pressure indicator has fully dropped; then remove the beef.
While the beef cooks, peel the
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Thinly slice the red onion, dice the tomato, shred the lettuce, and finely chop the ají amarillo. In the bowl, whisk the vinegar, vegetable oil, oregano, pepper, and the remaining salt for a few seconds, until the dressing looks glossy and well combined.
Let the beef lose its strongest heat, then shred it into medium strands; it should be tender but still have some bite. Toss it with the onion, tomato, and ají, add the dressing, and finally fold in the lettuce gently. Serve with the potato around or beneath the salpicón without letting it sit: it should reach the table juicy, fresh, and with the lettuce still crisp. And that's it! That bright, savory combination is exactly why a serving bowl tends to disappear without warning. ✨
