Carne Asada Salad

Name: Carne Asada Salad
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Yield: 4
Cuisine: Mexican
Ingredients: ½ cup Orange Juice (1/2 cup orange juice (bottled is fine)); ½ cup Soy Sauce (1/2 cup soy sauce ( low-sodium is fine)); ¼ cup Lemon Juice (1/4 cup lemon juice (bottled is fine)); ¼ cup Olive Oil (1/4 cup olive oil); 2 tbsp Lime (2 tablespoons lime juice ( bottled is fine) + Juice from 1/2 lime (about 1 1/2 teaspoons juice)); 2 cloves Garlic (2 cloves garlic (pressed or diced)); 1 ¼ tsp Chili Powder (1 teaspoon chili powder + 1/4 teaspoon chili powder); 1 ¼ tsp Cumin Powder (1 teaspoon ground cumin + 1/4 teaspoon cumin); 1 tsp Paprika (1 teaspoon paprika); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tsp Black Pepper (1 teaspoon black pepper + Pepper to taste); 0.38 tsp Chipotle Powder (1/4 teaspoon ground chipotle chili pepper (OR 1 teaspoon finely chopped canned chipotle pepper optional) + 1/8 teaspoon chipotle chili powder (or 1 teaspoon sauce from a can of chipotle peppers)) — optional; ½ bunch Cilantro (1/2 bunch fresh cilantro chopped (about 3/4-1 cup very loosely packed)); 1 ½ lb Skirt Steak (1 1/2 pounds skirt, flank, or flap steak); 1 piece Romaine Lettuce (1 large head romaine lettuce (chopped)); 1 piece Avocado (1 avocado (sliced)); 1 cup Cherry Tomato (1 cup sliced grape or cherry tomatoes (or tomatoes of your choosing)); ¼ piece Red Onion (1/4 red onion (thinly sliced)); ½ cup Crumbled Cotija Cheese (1/2 cup crumbled cotija cheese (OR shredded Mexican cheese blend)); 1 can Yogurt (1 5-ounce container plain, unsweetened yogurt (Greek is fine)); 1 tsp Whole Milk (1 teaspoon milk (any percentage, plus more as needed)); 0.13 tsp Table Salt (1/8 to 1/4 teaspoon salt — up to 0.25)

A Mexican-inspired salad featuring marinated and broiled steak over romaine with avocado, tomatoes, red onion, and cotija, served with a chipotle lime yogurt dressing.

270 minMexican

Servings4

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Halal

Ingredients

For 4 servings

Orange Juice½ cup · 1/2 cup orange juice (bottled is fine)
Soy Sauce½ cup · 1/2 cup soy sauce ( low-sodium is fine)
Lemon Juice¼ cup · 1/4 cup lemon juice (bottled is fine)
Olive Oil¼ cup · 1/4 cup olive oil
Lime2 tbsp · 2 tablespoons lime juice ( bottled is fine) + Juice from 1/2 lime (about 1 1/2 teaspoons juice)
Garlic2 cloves · 2 cloves garlic (pressed or diced)
Chili Powder1 ¼ tsp · 1 teaspoon chili powder + 1/4 teaspoon chili powder
Cumin Powder1 ¼ tsp · 1 teaspoon ground cumin + 1/4 teaspoon cumin
Paprika1 tsp · 1 teaspoon paprika
Dried Oregano1 tsp · 1 teaspoon dried oregano
Black Pepper1 tsp · 1 teaspoon black pepper + Pepper to taste
Chipotle Powder0.38 tsp · 1/4 teaspoon ground chipotle chili pepper (OR 1 teaspoon finely chopped canned chipotle pepper optional) + 1/8 teaspoon chipotle chili powder (or 1 teaspoon sauce from a can of chipotle peppers) · optional
Cilantro½ bunch · 1/2 bunch fresh cilantro chopped (about 3/4-1 cup very loosely packed)
Skirt Steak1 ½ lb · 1 1/2 pounds skirt, flank, or flap steak
Romaine Lettuce1 piece · 1 large head romaine lettuce (chopped)
Avocado1 piece · 1 avocado (sliced)
Cherry Tomato1 cup · 1 cup sliced grape or cherry tomatoes (or tomatoes of your choosing)
Red Onion¼ piece · 1/4 red onion (thinly sliced)
Crumbled Cotija Cheese½ cup · 1/2 cup crumbled cotija cheese (OR shredded Mexican cheese blend)
Yogurt1 can · 1 5-ounce container plain, unsweetened yogurt (Greek is fine)
Whole Milk1 tsp · 1 teaspoon milk (any percentage, plus more as needed)
Table Salt0.13 tsp · 1/8 to 1/4 teaspoon salt — up to 0.25

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Steps

1Carne Asada Marinade: In a liquid measuring cup or medium bowl, stir together all marinade ingredients. Place beef in a gallon plastic bag or container and pour marinade over the top. Place in the refrigerator and marinate for at least 4 hours, preferably 24, flipping the meat halfway through.
2Carne Asada: Adjust the top rack in your oven so it’s about 4 inches from the broiler and heat broiler on high. Transfer meat to a foil-lined heavy-duty baking sheet or broiler pan. Broil for 4 to 6 minutes per side, until an instant-read thermometer reads 135°F for medium-rare, 145°F for medium.
3Allow meat to rest before slicing for 5 to 10 minutes while you assemble the rest of your salad.
4Chipotle Lime Yogurt Dressing: In a small bowl, stir together all dressing ingredients. Add milk by the teaspoon until your dressing reaches your desired consistency and add more salt and pepper to taste.
5Salad: Top romaine lettuce with sliced carne asada, avocado, tomatoes, and onion, and sprinkle crumbled cotija cheese over the top. Serve with the chipotle lime dressing and enjoy!