Ensalada De Asada Recipe

Season and rest

Remove skirt steak from refrigerator and pat dry with paper towels. Trim any silver skin if present. Liberally season both sides with kosher salt (1 tsp) and freshly ground black pepper (1/2 tsp). Let rest at room temperature for 20–30 minutes while you prepare other components (this helps even cooking).

Cook steak

Preheat a cast-iron skillet or heavy grill pan over high heat until smoking hot (about 5–7 minutes). Lightly brush steak with 1 tablespoon olive oil. Sear steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or 5–6 minutes per side for medium. If using an outdoor grill, cook over high direct heat with the same timings. Avoid flipping more than once to get a good crust.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to let juices redistribute. If using, squeeze 1 tablespoon fresh lime juice over the steak while resting. Slice thinly across the grain into 1/4-inch strips just before assembling the salad.

Roast or char corn

If using fresh corn, remove kernels and place in a hot skillet or on the grill in a grill basket; cook, stirring occasionally, until charred in spots (6–8 minutes). If using frozen, thaw and pat dry, then roast in a hot skillet with 1 teaspoon oil until golden and slightly charred (6–8 minutes). Set aside to cool slightly.

Prepare vegetables

While the steak rests, place 6 cups mixed salad greens in a large bowl. Add 1 cup halved baby heirloom tomatoes, 1/2 sliced English cucumber, 1 sliced avocado, and 1/4 thinly sliced red onion. Add the roasted corn to the bowl. Toss gently to combine, being careful not to mash the avocado.

In a small bowl or jar combine 1 tablespoon Dijon mustard, 1 tablespoon honey, and 2 tablespoons apple cider vinegar. Whisk (or shake) while slowly streaming in 4 tablespoons extra-virgin olive oil until emulsified. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add 1 teaspoon water if the dressing is too thick. Taste and adjust seasoning (more honey for sweetness or more vinegar for brightness).

Drizzle about two-thirds of the honey mustard vinaigrette over the salad greens and vegetables and toss gently to coat. Arrange dressed salad on a large platter or divide among individual plates.

Top the dressed greens with the sliced skirt steak, distributing evenly. Scatter 1/2 cup crumbled Gorgonzola over the salad and sprinkle 2 tablespoons fresh cilantro leaves if using.

Finish with remaining vinaigrette on the steak if desired, and give a final light sprinkle of black pepper. Serve immediately while steak is warm.