Carne Asada Salad
This steak salad is a duplicate of the salad served at Casa de Bandini in San Diego, including the creamy dressing. Whether you’re looking for a light lunch or a satisfying dinner, this salad is packed with bold flavors that will leave you craving more.
Ingredients and Substitutions
Here are the main ingredients to make carne asada salad, along with substitution ideas. For the full list of ingredients, see the recipe card below:
- Beef – My top choices for carne asada are skirt steak carne asada, flank steak, or flap steak—they’re tender, flavorful, and great perfect for grilling.
- Lettuce – I highly recommend using romaine lettuce or a nice spring mix.
- Guacamole – Whether store-bought or homemade, guacamole is a must for these sliders. My favorites are 4-ingredient Guacamole or Guacamole Molcajete, but if you’re short on time, creamy avocado slices are a great alternative.
- Tomatoes and Onions – Slice up some fresh tomatoes and onions, or sub in a few scoops of pico de gallo.
- Cheese – throw a healthy bit of cotija cheese over the top before serving. Other great cheese options: monterey jack, pepper jack, mozzarella or queso fresco.
Carne Asada Steak For Salad
There are two options for marinating the steak; both are fantastic options for this carne asada salad recipe, so pick whichever best fits your needs:
Carne Asada Marinade – this asada marinade is the basis of all my Carne Asada Recipes. I developed it more than 13 years ago to mirror the flavors you find in a San Diego taqueria. It was one of the first recipes for carne asada posted online. Head over and read all of the 5-star reviews from San Diego locals. It truly is unsurpassed.
Carne Asada Seasoning Recipe – this is a quick and easy dry mix of the seasonings used in my more elaborate marinade recipe.
To make the Carne Asada, you can grill the steak over medium-high heat on a BBQ or use a grill pan inside to cook the meat.
Cilantro and Lime Salad Dressing
Add a burst of fresh flavor to your carne asada steak salad with my creamy cilantro lime salad dressing. Made with tangy lime juice, fresh cilantro, sour cream, and a touch of garlic, this dressing is perfectly balanced and pairs extremely well with this steak salad.
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Customize Your Salad Bowl
Carne asada steak salad can be customized with a range of ingredients, making it as simple or as loaded as you like.
- Sliced Avocado (vs Guacamole)
- Pickled Jalapenos
- Pickled Onions
- Mexican Crema/Sour Cream
- Tortilla Strips
- Cilantro
- Radish or Pickled Radish
- Grilled Corn
- Black Beans
Make Ahead and Storage Instructions
Make Ahead – The carne asada steak can be marinated up to 48 hours in advance, while the salad dressing can be made up to 4 days in advance.
Storage – Store the carne asada, vegetables and dressing in separate containers in the refrigerator. The steak will keep in the fridge for 3-4 days, while the dressing will keep up to 7 days.
More Carne Asada Recipes
If you’re looking for more recipes for carne asada or Mexican recipes, check out these favorites:
Carne Asada Salad
Ingredients
CARNE ASADA BEEF (Note *1)
- 1 lbs flank steak, skirt steak or flap steak
- ¼ cup red wine vinegar (*Note 1)
- ¼ cup water
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 2 tbsp orange juice
- 2 tbsp chopped cilantro
- 1 tbsp minced garlic
- ¾ tbsp garlic salt
- ½ tbsp white pepper
- ½ tbsp cumin
- ½ tbsp chili powder
- ½ tbsp Mexican oregano
- ⅛ tsp ground cloves
- 1 whole orange, sliced
CARNE ASADA SALAD
- 8 cups chopped lettuce mix (romaine or spring mix)
- 1-1½ cups guacamole, homemade or store bought
- 4 roma tomatoes, sliced
- 1 medium onions, sliced
- ½ cup cotija cheese
CILANTRO LIME SALAD DRESSING
- 1 cup cilantro leaves
- ½ cup sour cream
- ¼ cup light olive oil
- 2 tbsp lime juice
- 1 tsp minced garlic
- ⅛ tsp salt
Instructions
MARINATE THE CARNE ASADA STEAK
- Add all the ingredients (except the meat and orange slices) to a large Ziploc Bag and shake to combine. Add the steak and shake to coat the entire piece of meat evenly. Lay the bag flat and add the orange slice directly to the meat – half on top and half on bottom. Refrigerate up to 48 hours.
MAKE THE SALAD DRESSING
- Add all the ingredients to a blender and blend until smooth. Refrigerate until ready to use. It will thicken as it cools.
GRILLING THE STEAK
- Remove the steak from the refrigerator an hour before cooking.
- Pre-heat grill to medium high.
- Place meat directly on greased grate for 5-7 minutes. (*Note 2) Flip and grill for an additional 5-7 minutes, until your desired doneness is reached. Let rest for 10 minutes before slicing into thin strips.
ASSEMBLE THE SALAD
- Add the lettuce, tomatoes, and onions to a large serving bowl. Drizzle the salad dressing over the top and toss to combine. Divide into 4 serving bowls. Top each bowl with sliced steak, guacamole and cheese. Serve immediately for best texture and flavor.