Carne Asada Salad

Elevate your salad game with this fresh and flavorful Carne Asada Salad recipe. Tender, San Diego-style carne asada steak is grilled to perfection and served over a bed of crisp lettuce, guacamole and a creamy Cilantro Lime dressing. It's one of the most popular Mexican Recipes, and Carne Asada Recipes, on FoodieandWine.

Course Dinner, Lunch

Cuisine Mexican

Prep Time 20

Cook Time 15

MARINATING 1

Total Time 1 35

Servings servings

Calories 655kcal

Author Darcey Olson

Cost $20

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.

Notes

Note 1 - For an easier and quicker marinade option, use my Carne Asada Dry Seasoning Mix instead.

Note 2. This time range is to cook the meat medium as this makes for the best texture and firmness, and is how it's served at San Diego Mexican restaurants. We grill our carne asada meat until it has an internal temperature of 150°F. After resting it reaches 155°F.

Nutrition