Tuesday, June 23, 2015

Carne Asada Salad

Carne Asada Salad Photo

It's summertime and I love using my grill as much as possible. Lean cuts of meat are a favorite of mine. Not only is the price right, but lean steaks are figure friendly too. Flank steak is used in this carne asada salad. The steak can be marinated overnight and cooked the next day. Toss the salad together while the steak is cooking and dinner will be on the table in very little time!

Carne Asada Salad Picture

My husband is not a salad-for-dinner type of guy. He eats salad as a side dish, but wants something heartier for his meal. I came up with the idea of topping a big salad with steak and serving him a side of roasted potatoes. It worked, and he will not complain about having salad for dinner again! I am happy to say that this can now be on our dinner rotation every few weeks.

Carne Asada Salad Image

This dinner cooks in less than 15 minutes, but make sure to do the little preparation involved. The steak has to be marinated for at least six hours. I like to do mine the night before. It gets marinated in a plastic zip lock bag and placed on a plate in the refrigerator. Pull the steak out about 20 minutes before you are ready to grill and you will have a great meal. The more you marinate flank steak, the more tender it will be.

Flank steak is very versatile and can be pan-seared if you desire. I prefer to cook outside in the summer while sipping on a seven seas martini as I wait for my dinner. But if the weather is bad, or it is the middle of winter, I have no problem cooking this is a grill pan. I sometimes buy two flank steaks at a time and use the second one for steak tacos.

The next time you are craving Mexican food but also want something fresh and healthy, try this salad. I promise you will not be disappointed!

Ingredients

For the Steak and Marinade:
  • 1/2 cup white vinegar
  • 1/2 cup orange juice
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 1/2 pounds flank steak
For the Salad:
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 8 cups baby arugula
  • 1/2 cup sweet roasted red peppers
  • 1 avocado, peeled, seeded, and sliced
  • salt and pepper, to taste
  • 1/2 cup shredded queso fresco, or mozzarella can be substituted
  • 2 tablespoons fresh cilantro, chopped
Optional Toppings for Serving:
  • salsa
  • sour cream

Directions

For the Steak:

  1. In a large measuring cup, mix together vinegar, orange juice, olive oil, garlic, cumin, chili powder and salt. Place flank steak in a one gallon zip top plastic bag and pour marinade over it. Refrigerate for at least 6 hours or can be marinated overnight.
  2. Preheat a grill or grill pan on medium high heat.
  3. Cook the steak for about 4 to 5 minutes on each side for medium rare. Cook more or less depending on how done you like your steak.
  4. Rest the steak before cutting for 5 to 10 minutes.
  5. Cut steak on a cutting board in thin slips diagonally against the grain.

For the Salad:

  1. In a large bowl, whisk together the olive oil and lime juice. Add arugula and combine with the dressing. Season with salt and pepper to taste.
  2. Place arugula on a large platter and place the peppers and avocado slices around it. Sprinkle cheese on top. Place sliced steak on top of salad. Garnish with the chopped cilantro.
  3. Serve with salsa and sour cream, if desired. 

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