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.
