This simple Carne Asada Salad is made with my favorite homemade carne asada, a light chipotle lime yogurt dressing, red onions, and tomatoes served over a bed of crisp romaine lettuce.
Last week, I shared Carne Asada Burrito Bowls made with my favorite Carne Asada recipe. And friends, I’m still on a carne asada kick (the best, most delicious sort of kick), so today I have another carne asada recipe for you: Carne Asada Salad.
Carne Asada for Salad
I know it’s not necessarily the first meat that comes to mind when you think of a protein for salad, but carne asada is actually pretty perfect for the job. Cooked right, it’s plenty tender, so it’s great over a bed of crunchy romaine. And it packs a ton of flavor, so no sad, boring salads here.
For this recipe, we’re using the same citrus-based carne asada marinade and broiler method that I shared in my favorite Carne Asada recipe. The meat needs at least four hours of marinating, but is at its best with a full twenty four, so I recommend starting the marinating process the night before.
And, if you marinate your meat the night before, everything else about this dish is so quick and easy that you can have dinner on the table in less than half an hour.
Chipotle Lime Yogurt Dressing
In the recipe below, I’ve included the recipe for chipotle lime yogurt dressing, a really simple dressing made of lime juice, chipotle chili powder, yogurt, and milk. Since it’s yogurt-based, it’s creamy, tangy, and satisfying, but very low in calories.
If you don’t like yogurt or don’t feel like making your own dressing, not a problem. Use whatever dressing sounds good to you. A Cilantro Ranch or South-western Style dressing would be top of my list.
Carne Asada Salad Recipe Notes
- This recipe calls for romaine lettuce, but you can use your favorite salad mix or whatever you have in your fridge. If you’re looking for a speedy way to chop romaine, take a look at How to Cut Romaine for Salads.
- You might also enjoy Chicken Shawarma Salad, Asian Chicken Salad, Chicken Fajita Salad, and BLT Salad.
Carne Asada Salad
Ingredients
Carne Asada
- 1/2 cup orange juice bottled is fine
- 1/2 cup soy sauce low-sodium is fine
- 1/4 cup lemon juice bottled is fine
- 1/4 cup olive oil
- 2 tablespoons lime juice bottled is fine
- 2 cloves garlic pressed or diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon ground chipotle chili pepper OR 1 teaspoon finely chopped canned chipotle pepper optional
- 1/2 bunch fresh cilantro chopped about 3/4-1 cup very loosely packed
- 1 1/2 pounds skirt, flank, or flap steak
Salad
- 1 large head romaine lettuce chopped
- 1 avocado sliced
- 1 cup sliced grape or cherry tomatoes or tomatoes of your choosing
- 1/4 red onion thinly sliced
- 1/2 cup crumbled cotija cheese OR shredded Mexican cheese blend
Chipotle Lime Yogurt Dressing
- 1 5-ounce container plain, unsweetened yogurt Greek is fine
- Juice from 1/2 lime about 1 1/2 teaspoons juice
- 1 teaspoon milk any percentage, plus more as needed
- 1/8 teaspoon chipotle chili powder or 1 teaspoon sauce from a can of chipotle peppers
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/8 to 1/4 teaspoon salt
- Pepper to taste
Instructions
Carne 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.
Carne 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.
- Allow meat to rest before slicing for 5 to 10 minutes while you assemble the rest of your salad.
Chipotle 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.
Salad
- 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!
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Char says
This is a terrific salad that I have made it many times using flank steak. The marinade is sweet and tangy and gives the steak a burst of citrus. It is the epitome of a fresh and light summer salad on a hot summer’s day.
Tracy says
Thanks, Char! So happy to hear it!