This carne asada salad with grilled fresh corn is the decadently delicioso warm-weather dish we didn’t know we needed.
Summer is here. That means it’s time to eat leaner and greener. And that means more ensaladas. But we still crave the savory flavors of our favorite wintery traditional dishes. And most lighter fare—while good for us—is blah. A bit triste, honestamente.
So we turned to one of our favorite hearty-food cooks Michelle Ezratty Murphy. What do she and her Puerto Rican husband Pat make when the days get longer and the temperature rises in Arizona, where they live? Turns out it’s this southwestern-inspired salad.
”I LOVE steak, especially skirt steak. I find it to be the most versatile when it comes to adding sauces or salads with it. It’s tender, slices well, and has a really great texture when grilled,” says Michelle. “I also LOVE salads. So when I can make a salad with fresh ingredients like lime, avocado, pico de gallo and marry it with a skirt steak, I’m satisfying two cravings at one.”
Michelle’s family-famous carne asada salad also layers in the flavors of roaster corn with sazón, homemade tortilla strips, red onion, and a cilantro and lime crema dressing.
Key to this salad’s crave-worthiness? Marinate the steak the night before, Michelle says. And tip two: fire up the grill. That’s the only way you can get the beautifully charred, medium-rare, caramelized beef that makes this carne asada so mouth-wateringly good. While you’re getting ready to grill the steaks, put the fresh corn cobs, buttery and wrapped in foil, on the grill too. That’s how you get golden-brown kernels that are extra sweet and crispy-good.
”The roasted corn grilled with butter and sazón is crazy delicious, and can actually be served as a side dish with pretty much anything. But when mixed in with the salad, it adds a burst of traditional flavor that pairs perfectly with the steak and pico de gallo,” says Michelle.
Consider making extra marinade because it has so many uses, she advises. “It doubles to dress my steak or chicken for fajitas. It’s a great combination of southwestern flavors that is tasty and full of flavor.”
The summer season of salads is here, and we are ready, thanks to Michelle. ”This dish is a crowd pleaser, she says. ”I love serving dishes that are as beautiful as they taste, and this is one of those salads that gets lots of applause from those that eat it.”
For more of Michelle’s family-famous hearty recipes con mucho sabor, check out her loaded super nachos, Mexican meatball soup or caldo de albondigas, chili con carne with bacon and sofrito; and her Familia Kitchen Recipe Contest winner: Pat’s Titi Rosa’s famous arroz con pollo.