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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Carne Asada Salad

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
  • 1  beef flank steak (1 pound)
  • 1  teaspoon  ground ancho chile pepper
  • 1/2  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  ground cumin
  • 1/4  teaspoon  salt
  •  Dash  ground cinnamon
  • 1  small  sweet onion, cut into 1/4-inch slices
  • 4  medium  tomatillos, halved and stems removed
  • 1 15  ounce can  black beans, rinsed and drained
  • 1  medium  tomato, seeded and chopped (1/2 cup)
  • 1  small  fresh jalapeno chile pepper, seeded and finely chopped*
  • 1/4  cup  snipped fresh cilantro
  • 1/4  cup  lime juice
  • 1/4  teaspoon  ground cumin
  • 6  cups  shredded romaine lettuce

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 steak, onion slices, and tomatillos on the grill rack directly over medium coals. 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.
Nutrition Facts (Carne Asada Salad)
  • Servings Per Recipe 6,
  • cal. (kcal) 191,
  • Fat, total (g) 5,
  • chol. (mg) 31,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 4,
  • pro. (g) 22,
  • vit. A (IU) 4470,
  • vit. C (mg) 25,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 89,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 329,
  • Potassium (mg) 704,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 1,
  • Lean Meat () 3,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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