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Cilantro Caesar Salad with Carne Asada

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 30 min
  • $$
Gatheredtable
adapted from Pinch My Salt

Ingredients

  • 1 clove garlic, crushed
  • 1 1/2 cups fresh cilantro, stems removed (about 1/2 a bunch)
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 6 tablespoons extra virgin olive oil
  • 2 tortillas
  • 1/8 cup pine nuts, toasted (optional)
  • salt and pepper
  • 1/2 pound skirt steak
  • 4 cups of chopped romaine lettuce
  • 2 tablespoons shaved parmesan

Directions

Prep: 1. In a blender combine garlic, cilantro, juice of 1 lime and vinegar. 2. While blending, pour 4 tablespoons of olive oil in a stream until dressing reaches desired consistency and flavor. Add salt and pepper to taste. 3. Heat 2 tablespoons of oil in a deep skillet. 4. While oil is coming to temperature, stack two corn tortillas on a cutting board. Cut stack into thin strips. 5. When oil is hot (~350 degrees), fry tortilla strips in small batches, stirring so they don’t stick together. 6. Drain on paper towels and toss with a little salt while still warm. 7. Toast optional pine nuts. Make: 1. Squeeze half a lime over each side of steak. 2. Brush steak with olive oil on each side and sprinkle with fresh ground pepper. 3. When your grill is hot, sprinkle meat with coarse salt then grill over medium high heat for ~6 minutes per side or until done to your liking. 4. Let sit for 10 minutes and then slice thinly across grain. 5. Just before eating, put lettuce in a salad bowl. 6. Top with cheese and tortilla strips and optional pine nuts. 7. Add some cilantro dressing and toss well. 8. Divide salad among plates or bowls and top each serving with sliced carne asada.

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