carne asada steak salad bowls

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients

  • ¼ cup orange juice (from 1 orange)
  • ¼ cup lime juice (from 2 limes)
  • ¼ cup olive or avocado oil
  • 6 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons chili powder
  • ¼ teaspoons cayenne pepper
  • 2 teaspoons kosher salt, plus more for seasoning steak
  • 1 teaspoon cracked black pepper, plus more for seasoning steak
  • 2 lbs. flank or skirt steak

FOR THE BOWL

  • mixed greens
  • 2 avocados, diced or sliced
  • 1 pint cherry tomatoes, halved
  • ½ cup crumbled cotija or feta cheese
  • cilantro leaves, for serving
  • fresh limes, for serving
  • pickled onions, for serving
  • avocado lime dressing (recipe follows)

CILANTRO AVOCADO LIME DRESSING

  • ¼ cup lime juice
  • 1 tablespoon olive or avocado oil
  • 1 tablespoon water
  • 1 avocado, pitted
  • ¼ cup lightly packed fresh cilantro
  • 1 jalapeño, seeded and chopped (optional)
  • 1 clove garlic, smashed
  • ¼ teaspoon kosher salt

Instructions

  • Whisk in a small bowl ¼ cup orange juice, ¼ cup lime juice, ¼ cup oil, 6 garlic cloves, 2 teaspoons cumin, 2 teaspoons coriander, 2 teaspoons chili powder, ¼ teaspoon cayenne pepper, 2 teaspoons kosher salt, and 1 teaspoon ground pepper until combined.
  • Place 2 lbs. steak in a gallon sized zip top bag or a 9×13 baking dish and cover fully with marinade. Refrigerate for 1-4 hours.
  • Preheat the grill or grill pan over medium-high heat (400-450°F).
  • Remove the steak from marinade and season steak salt and pepper.
  • Grill the steak(s) for 5-8 minutes per side, depending on the thickness. Use a meat thermometer to cook accurately to desired doneness. (130 to 135°F for medium-rare.)
  • Allow steak to rest for 5 minutes. Slice thinly against the grain and serve family-style, letting each person assemble their own salad with mixed greens, avocado, tomatoes, crumbled cotija, cilantro, lime, pickled onions, and cilantro avocado lime dressing.

FOR THE DRESSING

  • In a small food processor or blender, combine ¼ cup lime juice, 1 tablespoon oil, and 1 tablespoon water. Add 1 avocado, ¼ cup cilantro, 1 jalapeño, 1 clove garlic, and ¼ teaspoon salt. Process until the dressing is smooth. If too thick, add water 1 tablespoon at a time, blending until desired consistency is reached.

SERVING SUGGESTIONS

  • Serve with crispy tortilla chips, salsa and guacamole or rice and beans to complete this meal.

SWAP SUGGESTIONS

  • Protein: This same marinade can be used with 2 lbs. chicken breasts or thighs.
  • Vegetarian: Replace steak with peppers, onions and mushrooms roasted in the same marinade.
  • Dressing: Swap the homemade dressing for the Bolthouse Farms Cilantro Lime Yogurt Dressing.

MAKE AHEAD

  • Make the marinade and dressing in advance and store in an airtight container for up to 3 days.

Nutrition

Calories: 551kcal | Carbohydrates: 20g | Protein: 38g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 294mg | Potassium: 1314mg | Fiber: 9g | Sugar: 5g | Vitamin A: 979IU | Vitamin C: 51mg | Calcium: 152mg | Iron: 4mg