Carne Asada Steak & Cilantro-Lime Romaine Salad

Carne Asada Steak & Cilantro-Lime Romaine Salad

Active Time

25 minutes

Total Time

1 hour, 25 minutes

Serves

Makes 4-6 servings

Ingredients

  • Carne Asada Steak
  • 1 lime, for juice
  • 1 orange, for juice
  • 1 bunch fresh cilantro (+ additional, optional for garnish)
  • 1 fresh jalapeño pepper
  • Large zip-top bag
  • 2 teaspoons minced garlic
  • ¼ cup vegetable oil
  • 2 tablespoons white vinegar
  • ½ teaspoon pepper
  • 1 teaspoon kosher salt, divided
  • 1 flank steak (about 2 lb)
  • Cilantro-Lime Romaine Salad
  • 3 limes, for juice
  • 2 tablespoons fresh cilantro
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 cups tortilla chips
  • 6 cups chopped hearts of romaine
  • 8 oz diced fresh tomatoes (about 1 ¼ cups)

Carne Asada Steak

  1. Juice lime (1 tablespoon) and orange (1/2 cup). Chop cilantro finely (1 cup) Chop jalapeño finely, removing membranes and seeds if desired.
  2. Combine in bag: citrus juices, garlic, cilantro, jalapeños, oil, vinegar, pepper, and ½ teaspoon salt. Add steak (wash hands), seal, and knead to coat. Let stand to marinate 1 hour (or chill overnight).
  3. Preheat grill (or grill pan) on medium-high. Remove steak from marinade (discard marinade). Grill 4–5 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steak to cutting board and let stand 10 minutes before slicing; temperature will rise 5–10°F during this time. Slice thinly, against the grain. Sprinkle with remaining ½ teaspoon salt, and garnish with additional cilantro, if using. Serve.
  4. NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Cilantro-Lime Romaine Salad

  1. Juice limes (3 tablespoons); chop cilantro finely. Whisk juice, cilantro, salt, pepper, and oil until blended. Crush tortilla chips lightly.
  2. Place romaine and tomatoes in salad bowl. Add dressing; toss to coat. Top with chips; serve.

Nutritional information

Carne Asada Steak

Amount per ⅙ recipe serving: Calories 230, Total Fat 11.00g, Sat Fat 4.00g, Trans Fat 0.00g, Chol 85mg, Sodium 250mg, Total Carb 1g, Fiber 0.00g, Sugars 0g, Protein 30g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%

Cilantro-Lime Romaine Salad

Amount per ¼ recipe serving: Calories 190, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 0mg, Sodium 170mg, Carb 20g, Fiber 3g,Total Sugars 4g (Incl. 0g Added Sugars), Protein 3g, Vit D 0%, Calc 4%, Iron 6%, Potas 4%