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Grilled Skirt Steak Summer Salad

Ingredients

  • 14 oz. Harris Ranch skirt steak
  • 2 oz. Carne Asada seasoning recipe to follow
  • 1 head romaine lettuce cleaned and cut
  • 1 ea. ear of sweet corn grilled and hauled
  • 1 cup black beans cooked
  • 1 cup roma tomatoes diced
  • 1/2 cup queso fresco
  • 1/2 ea. avocado diced
  • 1 ea. corn tortilla 6 in, cut into strips and deep fried
  • 1/2 cup chipotle lime vinaigrette recipe to follow
  • 1/2 cup nectarine salsa recipe to follow

Carne Asada Marinade:

  • 1/4 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 1/3 cup lime juice
  • 1/3 cup orange juice
  • 1 cup water
  • 2 tbsp. peeled fresh garlic - crushed
  • 1 tbsp. white pepper
  • 1-1/2 tbsp. salt
  • 1 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 tbsp. Mexican oregano
  • 1/4 tsp. ground cloves
  • 1/2 orange sliced
  • 1/4 bunch cilantro chopped (no stems)

Chipotle Lime Vinaigrette:

  • 2 ea. canned chipotle chilies
  • 3 tbsp. cilantro
  • 1 tsp. roasted garlic
  • 1/2 cup roasted red onion
  • 1/2 cup lime juice
  • 1/4 cup red wine vinegar
  • 5 tbsp. brown sugar
  • 1/16 cup black pepper
  • 1/16 cup salt
  • 1 cup Harris Ranch olive oil

Instructions

  • Grill the skirt steak to desired doneness and let rest for 10 minutes. In a bowl add romaine lettuce, corn, black beans, roma tomatoes and the chipotle lime vinaigrette, toss and divide into two bowls, topped with the queso fresco, avocado and tortilla strips. Slice the skirt steak and place on each salad. Garnish each salad with nectarine salsa. Yields 2 servings.

Carne Asada Marinade Preparation:

  • Combine all ingredients in a large bowl and whisk to combine. To use with beef, place beef in gallon sized freezer bag or in the bottom of a shallow baking dish. Pour carne asada marinade on top of beef, cover dish or close bag, and marinate for at least 1 hour (more is better) before grilling. Yields 3-1/2 cups.

Chipotle Lime Vinaigrette Preparation:

  • Blend ingredients together till emulsified. Yields 3 cups.

Nectarine Salsa Preparation:

  • Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop. Yields 2 cups.