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Grilled Avocado & Carne Asada Salad in a white bowl with a fork

Grilled Avocado & Carne Asada Salad

Print Recipe
Prep Time: 1 hour 20 minutes
Cook Time: 10 minutes
Cooling & Assembly Time: 5 minutes
Total Time: 1 hour 35 minutes
Servings: 4 servings
Calories: 807kcal
Author: Meiko Temple

Ingredients

Carne Asada Marinade

  • ¾ cup orange juice
  • ¼ cup fresh lime juice
  • ¼ cup soy sauce
  • 2 tablespoons dark brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 5 cloves garlic
  • 1 jalapeno seeded and diced

Salad

  • 1 ½ lbs skirt steak
  • 2 medium ripe avocados quartered, seed removed
  • 2 tablespoons avocado oil or neutral oil divided
  • 5 oz arugula
  • 5 oz cherry tomatoes halved
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup cotija cheese

Creamy Cilantro Lime Dressing:

  • 3 tablespoons fresh lime juice
  • 3 tablespoons sour cream
  • 2 tablespoons cilantro leaves packed
  • 6 tablespoons extra virgin olive oil
  • 1 garlic glove
  • ½ jalapeno seeded
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions

Marinade:

  • In a blender, add marinade ingredients and blend on high speed for 15-20 seconds until smooth. Add steaks to a gallon-sized zip-lock bag, pour in marinade, squeeze out excess air and seal the bag. Massage marinade into all sides of the steak, then refrigerate for 1-4 hours.

Grilled Carne Asada:

  • Clean and oil cooking grate. Prepare a charcoal or gas grill fire for 2 zone, direct grilling over high heat (450-500°F). Cover and let warm-up for 10 minutes.
  • Once the grill is hot, remove steak from bag and wipe off excess marinade. Brush meat with 1 tablespoon of oil on all sides. Add steak to grill over direct heat for 3-5 minutes on each side to achieve a dark sear on the outside. Cover with lid while grilling. Remove from grill and let rest for 5 minutes. When ready, thinly slice steak against the grain.

Grilled Avocado:

  • While the steak is cooking, rub the flesh side of the avocado with 1 tablespoon of oil. Place on the hot side of the grill but not directly over heat, cook for 3-5 minutes on each side.

Lime-Cilantro Dressing:

  • In a blender, add lime juice, cilantro, salt, and pepper, and blend on high speed for 10 seconds. With the blender running slowly drizzle in oil. Vinaigrette should coat a spoon. Vinaigrette will keep for 5 days in the fridge.

Assemble:

  • To serve in a large bowl, season arugula with salt and pepper, pour 1/4 cup of the vinaigrette toss to cover the leaves evenly. Layer top with steak, avocado, cotija, and tomatoe. Serve with a side of dressing.
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Notes

Marinade:
  • Do not marinate for longer than 8 hours because the meat will start to break down and get mushy.
  • Remove the steaks from the marinade. You can either toss the excess marinade, or you can transfer it to a small pot and bring to a boil for about 5 minutes then serve.
  • Use paper towels to pat each steak dry. It won't be perfect, but the drier they are when they hit the grill, the more browning effect we will get.
Grilling:
  • Remove steaks from the fridge and let them sit out return to return to room temperature.
Internal Temp:
  • The ideal internal temperature for grilled skirt steak is between 135°F medium-rare and 145°F medium.

Nutrition

Calories: 807kcal | Carbohydrates: 30g | Protein: 44g | Fat: 60g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 37g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 2965mg | Potassium: 1467mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1762IU | Vitamin C: 63mg | Calcium: 187mg | Iron: 6mg

Equipment

Bowl Set
Citrus Juicer
Weber Master Touch Grill
Metal Tongs
Chef's Knife

*Nutrition information is a rough estimate.

**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.