Grilled Carne Asada Steak Salad with Cilantro Lime Dressing

This Carne Asada Salad combines thin slices of marinated grilled flank steak with a bright mix of baby spring greens, crunchy pepitas (Mexican pumpkin seeds), crisp carrots and radishes, a tangy red wine vinaigrette, and creamy avocado. It’s a satisfying, balanced entrée that works for lunch or dinner and is easy to assemble with leftovers or freshly grilled steak.

Why You’ll Love This Recipe

If you love a hearty salad that feels like a full meal, this carne asada salad delivers. It balances tender, flavorful beef with crisp vegetables and a bright homemade vinaigrette so every bite offers contrast and interest. Making this at home puts you in control of portions and ingredients so you can avoid oversized restaurant versions packed with hidden calories.

This version keeps things fresh and simple: no fried croutons or sugary dressings—just whole-food ingredients and straightforward seasoning. An entrée-sized portion comes in under 700 calories while still filling you up, which makes it a great option for everyday meals or weekend dinners. It’s also quick to pull together when you have leftover carne asada or grilled skirt steak.

The salad assembles in roughly 10 minutes when the steak is already cooked and cooled, so it works well for meal prep lunches or a last-minute weeknight dinner. It’s versatile too: easily swap greens, add roasted vegetables, or turn it into a bowl with rice and beans.

Ingredients & Substitutions

This salad is made from simple, real-food ingredients. Here’s what you’ll need and a few easy substitutions:

• Garlic – Minced fresh garlic brightens the vinaigrette. Jarred minced garlic can substitute in a pinch.
• Lemons – Fresh lemon juice adds brightness; fresh is best for flavor.
• Red wine vinegar – Pairs nicely with beef; white wine or sherry vinegar can be used instead.
• Roasted sesame seeds – Add a toasty note. If you don’t have seeds, a small amount of toasted sesame oil or tahini can work.
• Paprika – Adds warmth; smoked or hot paprika are fine if you prefer more depth.
• Extra-virgin olive oil – A good finishing oil elevates the dressing, but any neutral oil will work.
• Baby spring mix – Use any greens you like: arugula, romaine, or baby spinach are all good options.
• Shallot – Thinly sliced for a mild onion bite. Pickled red onion is a tasty alternative.
• Carrots & Radishes – Thin slices add color and crunch; feel free to substitute other crunchy vegetables.
• Pepitas – Roasted pumpkin seeds add texture. Toasted nuts or sunflower seeds are acceptable swaps.
• Carne asada / grilled steak – Use cooked, rested flank or skirt steak, thinly sliced. Leftover steak works exceptionally well.
• Avocados – Sliced or mashed guacamole both work; avocado brings creaminess and richness.
• Queso fresco – Optional, for a salty, crumbly finish.

How To Make Carne Asada Salad

Step 1: Make the vinaigrette. In a small jar or bowl combine minced garlic, fresh lemon juice, red wine vinegar, roasted sesame seeds, paprika, and a pinch of kosher salt. Add extra-virgin olive oil, cover, and shake or whisk until emulsified. Taste and adjust salt or acidity as needed. Set aside.

Step 2: Toss the salad. Place the greens in a large bowl. Sprinkle the thinly sliced shallot, carrots, and radishes over the top and season the bowl lightly with salt and freshly ground pepper. Add just enough vinaigrette to lightly coat the leaves, then gently toss for 30–45 seconds to distribute flavor. Stir in half of the pepitas and toss again.

Step 3: Assemble. Arrange slices of thinly cut skirt or flank steak over the dressed greens. Add sliced avocados and crumble queso fresco on top if using.

Step 4: Finish and serve. Drizzle any remaining vinaigrette over the steak and avocado, sprinkle the remaining pepitas on top, and serve immediately. If you like, add a scoop of guacamole alongside for extra creaminess.

Optional Variations

This recipe is a flexible template—try these ideas to change the format or boost the meal:

• Carne Asada Bowl – Build a bowl with a base of cilantro-lime rice and black beans, then top with the dressed greens and steak.
• Carne Asada Wrap – Wrap the dressed salad and sliced steak in a large tortilla for an on-the-go lunch.
• Different dressing – Swap the vinaigrette for a creamy cilantro-lime dressing, chipotle ranch, or your favorite bottled dressing.
• More produce – Add roasted corn, bell pepper, zucchini, or grilled asparagus for seasonal variation.
• Extra crunch – Use toasted tortilla strips or baked tortilla chips if nuts and seeds aren’t an option.

Expert Tips

• Cook the steak ahead. Chilling the steak before slicing makes it far easier to cut thin, even strips.
• Toss well. Often a salad just needs more movement rather than more dressing—toss the greens for at least 30–45 seconds to coat evenly.
• Season your vegetables. Add salt and pepper to the greens and vegetables during the initial toss so every bite is well seasoned.

Frequently Asked Questions

More Entrée Salad Recipes

• Roasted Butternut Squash Quinoa Salad
• Salad with Grilled Corn, Avocado, and Stone Fruit
• Taco Salad
• Chipotle Chicken Salad

Healthy Carne Asada Steak Salad

Thinly sliced marinated flank steak on a bed of spring greens with pepitas, carrots, radishes, red wine vinaigrette, and avocado.

Total Time: 10 mins | Yield: 4 servings | Prep: 10 mins

Ingredients

Vinaigrette:

• 1 clove garlic, minced
• 2 lemons, juiced
• 1 tablespoon red-wine vinegar
• 1 teaspoon roasted sesame seeds
• 1/4 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil

Salad:

• 4 large handfuls baby spring mix
• 1 shallot, thinly sliced
• 2 carrots, thinly sliced
• 3 radishes, thinly sliced
• 1/2 cup dried roasted pepitas
• 1 pound grilled carne asada, sliced and chilled
• 2 avocados, pitted, peeled, and sliced
• Queso fresco, optional
• Guacamole, optional

Instructions

Vinaigrette:

• Combine garlic, lemon juice, vinegar, sesame seeds, paprika, and salt in a small jar. Add olive oil, shake or whisk until combined, and set aside.

Salad:

• Place greens in a large bowl. Add shallot, carrots, and radishes, season with salt and pepper, and gently toss with enough vinaigrette to coat.
• Stir in half of the pepitas. Arrange sliced steak and avocado over the salad. Crumble queso fresco if using.
• Drizzle remaining vinaigrette over the steak and avocado, sprinkle remaining pepitas, and serve. Add guacamole if desired.

Notes

Optional variations include turning the salad into a rice-and-beans bowl, wrapping it in a tortilla, swapping dressings, or adding seasonal produce for extra variety.

Nutrition

Calories: 648 kcal | Carbohydrates: 20 g | Protein: 31 g | Fat: 52 g | Fiber: 10 g

Nutrition information is an approximation and should be used as a guide.

Photography by Jenna Sparks
Originally published: June 2015.