Carne Asada Steak Salad
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. If you prefer turkey, try this Meal Prep Taco Salad. For a chicken option, try this Crock Pot Chicken Black Bean Taco Salad.
The dressing is simple, some homemade pico de gallo and squeeze fresh lime juice over everything! Steak is one of my favorite things to cook when I want something QUICK because everyone in my home loves it. Tommy is also a steak lover, but he’s pickier about the cut of steak he selects which is why I chose NY strip steak, it’s juicy and tender.
This recipe is inspired by the new Beef. It’s What’s For Dinner website. Such a great resource for all things beef! With over 126 cuts, we often need a little help demystifying cooking with beef, and their new website is equipped with a guide for every cut: where it comes from, how to cook it and all the nutritional information.
What is Strip Steak?
There are many names for Strip Steak depending on where you live. A few other names are Ambassador Steak; Beef Loin, Strip Loin Steak, Bone In, Center-Cut; Club Steak; Country Club Steak; Delmonico Steak; Hotel Cut Steak; Kansas City Steak; Kansas City Strip Steak; New York Strip Steak; NY Strip Steak; Shell Steak; Strip Loin Steak and Top Loin Steak.
How do you know when the steak is done?
- Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness.
- To determine doneness, insert an instant-read thermometer horizontally into the side of steaks. Place the thermometer in the thickest part or center of the steak. The thermometer should not touch bone, fat or the grill.
Carne Asada Salad
- 1 beef Strip Steak Boneless, 1 inch thick, trimmed (about 10 ounces)
- 1 large clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- black pepper, to taste
- 3 cups mixed greens
- 1/2 cup pico de gallo, (store bought or recipe here)
- 1/4 cup shredded Monterrey Jack
- 2 lime wedges
- 1/2 cup prepared or my homemade guacamole
- Additional lime wedges, optional
- jalapeno slices, optional
- 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.
Disclosure: This post was sponsored by Beef. It’s What’s For Dinner. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.