Cilantro Caesar Salad with Carne Asada

I made this dinner from another food blog that I came across one day. It was really tasty! I didn’t end up making the tortillas for the top, but it was great without them. The parmesan is a really nice compliment to the meat and the tangy dressing. It’s a great twist on a caesar, too, for people who don’t want to use anchovies.

Cilantro Caesar Salad with Carne Asada

Cilantro Caesar Salad with Carne Asada
Pinch My Salt

Simple Carne Asada:
skirt steak
olive oil
salt pepper

1. Dry steak with paper towels.
2. Squeeze half a lime over each side of steak.
3. Brush steak with olive oil on each side and sprinkle with a little fresh ground pepper. Let sit for 30 minutes.
4. When your grill is hot, sprinkle meat with coarse salt then grill over medium high heat for about 6 minutes per side or until it is done to your liking.
5. Let sit for ten minutes and then slice thinly across the grain.

Cilantro Pesto Dressing:
1 clove garlic, crushed
1/8 C. pine nuts, toasted*
1 bunch cilantro, stems removed
juice of one lime
splash of white vinegar
olive oil

1. In a food processor or blender combine garlic, pine nuts, cilantro, lime juice and vinegar. Process until everything is well-combined, scraping down the sides as necessary.
2. While machine is running, pour olive oil in a stream until dressing reaches desired consistency and flavor. Add salt and pepper to taste. Dressing will be on the thick side.

* To toast pine nuts: Put pine nuts in a dry skillet over medium heat. Shaking pan or stirring nuts frequently, toast until they take on a light brown color. Don’t leave them unattended because they will burn quickly! As soon as they are toasted, remove them from the pan to a small bowl to cool. Make sure you toast enough to use both in the salad dressing and in the salad itself!

Caesar Salad:
Chopped romaine lettuce
toasted pine nuts
shaved parmesan (parmigiano reggiano) cheese
fried tortilla strips*

1. Just before eating, put lettuce in a salad bowl.
2. Top with desired amount of pine nuts, cheese and tortilla strips.
3. Add some cilantro dressing and toss well.
4. Divide salad among plates or bowls and top each serving with sliced carne asada if desired.

* To make tortilla strips: Heat some oil in a deep fryer or in a deep skillet or dutch oven. While oil is coming to temperature, stack a few corn tortillas on a cutting board. Cut the stack in half and then slice into thin strips. When oil temperature reaches 350 degrees, fry tortilla strips in small batches, stirring them so they don’t stick together. Drain on paper towels and toss with a little salt while still warm.

MacGourmet Rating: 4 Stars

Leave a Reply

Your email address will not be published.