Carne Asada Taco Salad uses romaine lettuce.

Richard Tsong -Taatarii, Star Tribune

Sunday Supper: Carne Asada Taco Salad

  • September 5, 2013 - 10:40 AM

Carne Asada Taco Salad

Serves 4 to 6.

Note: From Jamie Purviance for Weber Grill.

• 4 tbsp. fresh lime juice, divided

• 1/2 tsp. dried oregano

• 1/4 tsp. freshly ground black pepper

• Kosher salt

• 1 1/4 lb. skirt steak, about 1/2-in. thick, trimmed of excess surface fat, cut crosswise into foot-long pieces

• 2 garlic cloves, unpeeled

• 1 1/2 lb. tomatillos, husked and rinsed

• 1/2 white onion, cut in half through the stem

• 1 jalapeño chile pepper

• 1/2 c. loosely packed fresh cilantro leaves

• 1 (15-oz.) can black beans, rinsed and drained

• 6 oz. sturdy corn tortilla chips, coarsely broken (6 c.)

• 8 c. thinly sliced romaine or red leaf lettuce

• 2 ripe tomatoes, diced

• 1 Hass avocado, cut into small dice

• 4 oz. crumbled queso fresco cheese (1 c.)


Prepare the grill for direct cooking over medium heat (350 to 450 degrees).

In a large, shallow dish whisk 2 tablespoons lime juice, oregano, pepper and 1/2 teaspoon salt. Add the skirt steak and turn to coat in the mixture. Allow the steak to marinate at room temperature for 30 minutes before grilling.

To make the salsa: Place the unpeeled garlic cloves in the center of a small square of aluminum foil and fold up the sides to create a packet. Grill the garlic packet, the tomatillos, the onion quarters and jalapeño over direct medium heat, with the lid closed, until the vegetables are marked and softened, turning as needed. Tomatillos will take 7 to 10 minutes, and the rest will take about 15 minutes. Remove from grill; set aside until cool enough to handle.

Increase the temperature of the grill to medium-high heat (400 to 500 degrees).

Peel the garlic. Cut the tomatillos in half or into quarters, and cut the onion into chunks. Remove any loose skin from the jalapeño and remove its seeds. In a food processor or blender, process the garlic, tomatillos, onion, jalapeño, cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt until puréed.

Grill steaks over direct medium-high heat, with lid closed, until cooked to desired doneness, 4 to 6 minutes for medium-rare, turning once. Remove from grill and let rest for 3 to 5 minutes. Cut into bite-sized pieces.

In a saucepan over medium heat, warm beans. In large salad bowl, combine beans, chips, lettuce, tomatoes, steak, 1 cup of salsa and avocado and season with salt. Toss well. Sprinkle cheese on top and serve with remaining salsa on side.

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