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Carne Asada Salad
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Carne Asada Salad

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.
Course Dinner
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 servings
Calories 463kcal
Author Tracy

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!

Nutrition

Calories: 463kcal