Description
This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole. Inspired by my favorite taco salad, it’s quick, tasty, low-carb and high in protein which fills you up and leaves you satisfied.
Yield: 2servings | Serving Size: 1/2 the recipe
Ingredients
1Strip Steak , Boneless, 1 inch thick, trimmed (about 10 ounces)
1largeclove garlic, minced
1teaspoonground cumin
1/2teaspoonkosher salt
black pepper, to taste
3cupsmixed greens
1/2cuppico de gallo, (store bought or recipe here)
1/4cupshredded Monterrey Jack
2lime wedges
1/2cupprepared or my homemade guacamole
Additional lime wedges, optional
jalapeno slices, optional
Instructions
Rub garlic all over meat then season with salt, cumin and black pepper.
- To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 3 minutes on each side for medium rare to medium.
To grill, heat the grill and oil the grates. When hot, grill over medium-high heat about 3 minutes on each side for medium rare to medium.
To cook in a skillet, Heat a skillet over high heat and let the skillet get very hot. When it’s hot, spray with oil and cook the steaks about 3 minutes on each side for medium rare to medium.
Squeeze juice from 1 lime wedge over each steak. Slice Steaks into thin slices.
To serve, divide the lettuce, pico de gallo, cheese and guacamole between two plates.
- Serve with steak; garnish with lime wedges and jalapeño, if desired.
Last Step:
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