• On Oct, 11, 2024
•  ladyrecipes
•  Recipes

390 Cals 38 Protein 12 Carbs 21.5 Fats
PREP TIME:
10 mins
COOK TIME:
10 mins
TOTAL TIME:
20 mins
YIELD:2 SERVINGS
COURSE:Dinner, Lunch
CUISINE:American
This Carne Asada steak salad is made with everything I love – juicy steak, pico de gallo, Monterey Jack cheese and guacamole. Inspired by my favorite taco salad, it”s quick, tasty, low-carb and high in protein which fills you up and leaves you satisfied.
INGREDIENTS
1 beef Strip Steak Boneless, 1 inch thick, trimmed (about 10 ounces)
1 large clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon kosher salt
black pepper, to taste
3 cups mixed greens
1/2 cup pico de gallo, (store bought or recipe here)
1/4 cup shredded Monterrey Jack
2 lime wedges
1/2 cup prepared or my homemade guacamole
Additional lime wedges,  optional
jalapeno slices, optional
INSTRUCTIONS
Rub garlic all over meat then season with salt, cumin and black pepper.
To broil, place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 3 minutes on each side for medium rare to medium. To grill, heat the grill and oil the grates. When hot, grill over medium-high heat about 3 minutes on each side for medium rare to medium. To cook in a skillet, Heat a skillet over high heat and let the skillet get very hot. When it’s hot, spray with oil and cook the steaks about 3 minutes on each side for medium rare to medium.
Squeeze juice from 1 lime wedge over each steak. Slice Steaks into thin slices.
To serve, divide the lettuce, pico de gallo, cheese and guacamole between two plates.
Serve with steak; garnish with lime wedges and jalapeño, if desired.
VIDEO
Serving: 1/2 the recipe, Calories: 390kcal, Carbohydrates: 12g, Protein: 38g, Fat: 21.5g, Saturated Fat: 7g, Cholesterol: 95mg, Sodium: 542.5mg, Fiber: 6.5g, Sugar: 1gBlue Smart Points:9Green Smart Points:9Purple Smart Points:9Points +:10