Carne Asada Salad

About This Recipe

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.

Ingredients

• 1 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)

Instructions

1. Rub garlic all over meat then season with salt, cumin and black pepper.
2. 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.
3. Squeeze juice from 1 lime wedge over each steak. Slice Steaks into thin slices.
4. To serve, divide the lettuce, pico de gallo, cheese and guacamole between two plates.
5. Serve with steak; garnish with lime wedges and jalapeño, if desired.