android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Jamie Purviance

Carne Asada Taco Salad with Tomatillo Salsa

  • People

    Serves 4 to 6

  • Prep Time

    25 min.

  • Marinating Time

    30 min.

  • Grilling Time

    19 to 21 min.

Serves 4 to 6
Prep Time
25 min.
Marinating Time
30 min.
Grilling Time
19 to 21 min.

the Ingredients

20151023095352 Row Redmeat 49
  • 2 tablespoons fresh lime juice
  • ½ teaspoon dried oregano, preferably Mexican
  • ¼ teaspoon freshly ground black pepper
  • Kosher salt
  • 455 grams skirt steak, about 1 centimetre thick, trimmed of excess surface fat, cut crosswise into two or three pieces


  • 2 garlic cloves, unpeeled
  • 455 grams tomatillos, papery husks removed and rinsed
  • ½ small white onion, cut in half through the stem
  • 1 jalapeno chile pepper
  • 12 grams loosely packed fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1 can (430 grams) of black beans, rinsed and drained
  • 170 grams sturdy corn tortilla chips, coarsely broken (170 grams)
  • 2 heads of romaine or red leaf lettuce, thinly sliced (600 grams)
  • 2 ripe tomatoes, diced
  • 1 Hass avocado, cut into small dice
  • 110 grams crumbled queso fresco cheese (about 120 grams)


  • 01 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 02 In a large, shallow dish whisk the lime juice, oregano, pepper and ½ teaspoon of salt. Add the skirt steak pieces and turn to coat in the mixture. Allow the steaks to marinate at room temperature for 30 minutes before grilling. Meanwhile, make the salsa.
  • 03 Brush the cooking grates clean. Place the unpeeled garlic cloves in the centre of a small square of aluminum foil and fold up the sides to create a packet. Grill the garlic packet, the tomatillos, the onion quarters and the jalapeno, over direct medium heat, with the lid closed, until the vegetables are marked and softened, turning as needed. The tomatillos will take 7 to 10 minutes and the onion, jalapeno and garlic will take about 15 minutes. Remove from the grill and set aside until cool enough to handle.
  • 04 Increase the temperature of the grill to medium–high heat (200°C to 260°C).
  • 05 Peel the garlic. Cut the tomatillos into halves or quarters and cut the onion into chunks. Remove any loose skin from the jalapeno and remove its seeds. In a food processor or blender process the garlic, tomatillos, onion, jalapeno, cilantro, lime juice and ½ teaspoon of salt until puréed.
  • 06 Grill the steaks over direct medium–high heat, with the lid closed, until cooked to your desired doneness, 4 to 6 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into bite-sized pieces.
  • 07 In a saucepan over medium heat on the stove, warm the beans. In a large salad bowl combine the beans, chips, lettuce, tomatoes, steak, 240 millilitres of the salsa, the avocado and season with salt. Toss well. Sprinkle the cheese on top and serve with the remaining salsa on the side.