Mexican Steak Salad With Roasted Tomato And Three C

Name: Mexican Steak Salad With Roasted Tomato And Three Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mexican crema* or regular sour cream; Salt; Romaine lettuce; 1 flank steak; Thick onion slices; Olive oil; Salt; freshly ground black pepper; Chopped cilantro; Toasted pepitas (pumpkin seeds)

Servings: persons

1
Make salsa dressing: in a bowl, stir together 2 parts salsa to 1 part crema. Thin with water to a dressing consistency. Season to taste with salt, and chill.
2
Prepare a charcoal or gas grill for high heat (450u00b0 to 550u00b0; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds).
3
Meanwhile, finely chop lettuce and arrange on a platter. Season steak and onion to taste with oil, salt, and pepper.
4
Grill steak and onions, turning often, until steak is done the way you like and onion is lightly charred.
5
Cut steak into thin strips and mix with enough dressing to coat. Arrange onions and steak over lettuce. Scatter cilantro and pepitas on top. Serve with more dressing on the side.
6
*Buy from a Mexican market.

kcal

Calories

Fat

Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Mexican crema* or regular sour cream, Salt, Romaine lettuce, 1 flank steak, and more.

Yes, Mexican Steak Salad With Roasted Tomato And Three Chile Salsa falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Steak Salad With Roasted Tomato And Three Chile Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions