Carne Asada Salad
This Carne Asada Salad features all my favorite ingredients – tender steak, fresh pico de gallo, creamy Monterey Jack cheese, and rich guacamole. Drawing inspiration from my beloved taco salad, this dish is not only quick to prepare but also bursting with flavor. It's low in carbs and packed with protein, providing a hearty meal that leaves you feeling full and content.
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Ingredients
- 1 Strip Steak
- black pepper
- 3 cups mixed greens
- 1/2 cup pico de gallo
- 1/4 cup shredded Monterrey Jack
- 2 lime wedges
- 1/2 cup prepared or my homemade guacamole
- Additional lime wedges
- jalapeno slices
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 large clove garlic
Instructions
- 1
Coat the meat thoroughly with minced garlic, then sprinkle it generously with salt, cumin, and freshly ground black pepper.
- 2
For broiling, position the steak on the rack of a broiler pan, ensuring the top of the beef is 3 to 4 inches away from the heating element. Broil for approximately 3 minutes per side for a medium-rare to medium doneness. If you prefer grilling, preheat the grill and lightly oil the grates. Once heated, grill the steak over medium-high heat for about 3 minutes on each side to achieve medium-rare to medium. For skillet cooking, heat a skillet over high heat until it is very hot. Once ready, spray the surface with oil and sear the steaks for roughly 3 minutes on each side for medium-rare to medium.
- 3
Drizzle the juice from one lime wedge over each steak. Cut the steaks into thin strips.
- 4
To assemble, distribute the lettuce, pico de gallo, cheese, and guacamole evenly across two plates.
- 5
Place the sliced steak on top; if desired, garnish with lime wedges and jalapeño slices.