Ensalada De Asada Recipe

Prepare and marinate steak

Pat the skirt steak dry with paper towels. In a small bowl mix kosher salt, black pepper, garlic powder and ground cumin. Rub the steak with olive oil and lime juice, then evenly season both sides with the spice mixture. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours covered for deeper flavor).

Cook the steak

Heat a heavy cast-iron skillet or grill over high heat until very hot (smoke point). Add 1 tablespoon olive oil to skillet or oil the grill grates. Place the skirt steak on the hot surface and sear 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C), or longer to desired doneness. Avoid moving the steak while searing so a crust forms.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized strips. Slicing against the grain is essential for tender pieces.

If using fresh corn, char kernels on a hot skillet or grill 6–8 minutes until slightly browned. If using frozen, pan-roast thawed kernels in 1 teaspoon oil until lightly charred, 4–6 minutes. Set aside to cool slightly.

In a large bowl combine mixed greens, halved heirloom tomatoes, sliced cucumber, thinly sliced red onion and roasted corn. Gently toss to combine.

Add sliced avocado and crumbled Gorgonzola on top so they remain distinct when plating. Sprinkle optional cilantro leaves over the salad.

In a small jar or bowl combine Dijon mustard, honey and apple cider vinegar. Whisk until smooth.

While whisking, slowly stream in the 4 tablespoons extra-virgin olive oil to emulsify into a creamy vinaigrette. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust sweetness or acidity as desired (add a little more honey or vinegar).

Drizzle about half of the vinaigrette over the salad and toss gently to coat the greens and vegetables evenly. Reserve remaining dressing for guests to add more if desired.

Arrange tossed salad on a large platter or divide among plates. Top with warm sliced steak in an even layer.

Scatter any remaining Gorgonzola and a few extra tomato halves for presentation. Serve immediately with lime wedges on the side; squeeze lime over steak and salad to brighten flavors.

Provide remaining vinaigrette on the side. Leftover steak keeps 2 days refrigerated; store dressing separately and bring to room temperature before using.