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Carne Asada Salad

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 463 kcal
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

  1. 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

  1. 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.

  2. Allow meat to rest before slicing for 5 to 10 minutes while you assemble the rest of your salad.

Chipotle Lime Yogurt Dressing

  1. 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

  1. 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!