Carne Asada Salad Recipe

Prepare and Marinate Steak

Pat the steak dry. In a bowl, combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, oregano, chili powder, 1 tsp salt and 1 tsp pepper. Rub the mixture all over the steak, place in a shallow dish or zip-top bag, and marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Cook Steak

Preheat a grill or heavy skillet to high heat. Remove steak from marinade and let excess drip off. Grill or sear 3–5 minutes per side (depending on thickness) for medium-rare (internal temp ~130–135°F / 54–57°C). Let rest 8–10 minutes on a cutting board before slicing thinly against the grain into strips. Keep warm.

Combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, 2 tbs lime juice and 1/2 tsp salt in a bowl. Stir gently and taste; adjust lime and salt. Refrigerate until ready to assemble so flavors meld.

Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add corn and cook, stirring occasionally, until golden and slightly charred, about 5–7 minutes. Stir in 1/2 tsp smoked paprika and 1/4 tsp salt, cook 30 seconds more, then remove from heat and set aside.

Whisk together 1/4 cup Greek yogurt, 2 tbs mayonnaise, 1/4 cup chopped cilantro, 2 tbs lime juice, 1 tsp honey, and 1/2 tsp salt. Add up to 2 tbs water a little at a time to reach a pourable consistency. Taste and adjust seasoning.

Divide the mixed greens between 4 plates or bowls (about 1.5 cups per serving). Arrange sliced steak on top of the greens. Spoon pico de gallo over the steak and scatter roasted corn across the salads.

Sprinkle shredded jack and cheddar cheeses evenly over each salad. Add sliced avocado and a handful of tortilla strips to each portion.

Drizzle 1 to 2 tbs of the cilantro-lime dressing over each salad (or serve dressing on the side). Serve immediately while steak is warm and tortilla strips are crisp.