Ensalada De Asada Recipe

Season steak

Pat the skirt steak dry with paper towels. In a small bowl mix kosher salt, black pepper, ground cumin and garlic powder. Rub olive oil over both sides of the steak, then evenly season with the spice mix. Drizzle lime juice over and let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours and bring back to room temperature before cooking).

Cook steak

Heat a large cast-iron skillet or grill over high heat until smoking hot. Add the steak and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and cook 2–4 minutes more for medium-rare (internal temp ~130°F / 54°C). Thinner or thicker cuts may need slightly less or more time. Adjust to your preferred doneness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices. Set aside and keep warm.

Prepare produce

While the steak rests or cooks, place mixed greens in a large salad bowl. Halve the heirloom tomatoes, thinly slice the cucumber and red onion, and slice the avocado. Add cucumber, tomatoes and red onion to the bowl but hold off adding avocado until just before serving to avoid browning.

Roast or char corn

Heat a skillet over medium-high heat with a teaspoon of olive oil. Add corn kernels and cook, stirring occasionally, until charred in spots and lightly caramelized, about 5–7 minutes. Season with a pinch of salt and pepper. Alternatively, throw corn in a hot grill pan for char marks. Let cool slightly, then add to the salad bowl.

In a small jar or bowl whisk Dijon mustard, honey, apple cider vinegar, and lime juice until combined. Slowly whisk in extra-virgin olive oil to emulsify. Season with salt and black pepper to taste. Taste and adjust acidity or sweetness (more honey or vinegar) as desired. The vinaigrette yields about 4 tablespoons—enough for this salad; double if you prefer it more dressed.

Dress the salad: Add most of the honey mustard vinaigrette to the salad bowl (reserve a tablespoon or two to drizzle over the sliced steak if desired). Toss the greens, tomatoes, cucumbers, red onion and roasted corn gently to coat.

Add steak and toppings: Arrange sliced steak over the tossed salad. Fan the avocado slices on top. Sprinkle crumbled Gorgonzola, chopped cilantro and toasted pepitas or almonds evenly over the salad.

Serve: Finish with a light drizzle of the reserved vinaigrette over the steak and a final pinch of flaky salt and cracked black pepper. Serve immediately while the steak is still slightly warm.