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Carne Asada Salad

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  • Makes: 6 servings
  • Serving Size: 1 cup lettuce, 2/3 cup bean mixture and 2 1/2 ounces cooked beef each
  • Prep: 35 mins
  • Grill: 17 mins
  • Stand: 10 mins

Carne Asada Salad

Directions

  1. Trim fat from steak. Score both sides of steak in a diamond pattern making shallow diagonal cuts at 1-inch intervals. In a small bowl stir together the ground chile, oregano, 1/2 teaspoon cumin, salt, and cinnamon. Sprinkle spice mixture evenly over the flank steak; rub in with your fingers.
  2. For a charcoal grill, place onion slices and tomatillos on a piece of foil on the grill rack directly over medium coals. Place steak next to vegetables. Grill steak, uncovered, for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through grilling. Grill onion slices and tomatillos for 10 to 12 minutes or until tender and browned, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and then vegetables on grill rack over heat. Cover and grill as above.)**
  3. Transfer steak, onion, and tomatillos to a cutting board. Cover steak with foil; let stand for 10 minutes. Thinly slice steak across the grain. Chop the onion slices and tomatillos. In a large bowl combine chopped onion and tomatillos, beans, tomato, jalapeno pepper, and cilantro. Add lime juice and 1/4 teaspoon cumin; toss to combine. To serve, arrange romaine on six serving plates. Top with black bean mixture and the steak slices.

From the Test Kitchen

*Test Kitchen Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**Test Kitchen Tip:

To broil steak, place the steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 15 to 18 minutes or until medium (160 degrees F), turning once halfway through broiling and adding tomatoes and onions to broiler pan for the last 10 minutes of cooking, turning them once. Continue as directed.

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Nutrition Facts (Carne Asada Salad)

  • Per serving:
  • 191 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 31 mg chol.,
  • 329 mg sodium,
  • 17 g carb.,
  • 6 g fiber,
  • 4 g sugar,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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