Mexican Steak Salad With Roasted Tomato And Three Chile Salsa – a delicious recipe with crema, Salt, flank steak, onion, Olive oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
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.
68
kcal
Calories
5
g
Fat
7
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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