Jul 26, 2013

Carne Asada Taco Salad with Tomatillo SalsaRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 0.25 oz fresh cilantro
  • 2 garlic cloves
  • 1 Hass avocados
  • 1 jalapeño chile peppers
  • 3 limes
  • 2 head romaine lettuce
  • 1.5 lb tomatillos
  • 2 tomatoes
  • 1 white onions

Meat / Poultry / Seafood

  • 1.25 lb skirt steak, ½ to ¾" thick

Oil and Spices

  • 0.5 tsp dried oregano
  • 0.25 tsp freshly ground black pepper
  • 1.25 tsp kosher salt


  • 4 oz crumbled queso fresco


  • 1 cans black beans (each 15 oz)
  • 1 bag sturdy tortilla chips (each 8 oz)


  • 2 tablespoons fresh lime juice
  • ½ teaspoon dried oregano, preferably Mexican
  • ¼ teaspoon freshly ground black pepper
  • Kosher salt
  • 1-¼ pounds skirt steak, about ½ inch thick, trimmed of excess surface fat, cut crosswise into foot-long pieces


  • 2 garlic cloves, unpeeled
  • 1-½ pounds tomatillos, husked and rinsed
  • ½ white onion, cut in half through the stem
  • 1 jalapeño chile pepper
  • ½ cup loosely packed fresh cilantro leaves
  • 2 tablespoons fresh lime juice

  • 1 can (15 ounces) black beans, rinsed and drained
  • 6 ounces sturdy corn tortilla chips, coarsely broken (6 cups)
  • 8 cups thinly sliced romaine or red leaf lettuce
  • 2 ripe tomatoes, diced
  • 1 Hass avocado, cut into small dice
  • 4 ounces crumbled queso fresco cheese (1 cup)


  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. In a large, shallow dish whisk the lime juice, oregano, pepper, and ½ teaspoon salt. Add the skirt steak and turn to coat in the mixture. Allow the steaks to marinate at room temperature for 30 minutes before grilling. Meanwhile, make the salsa.

  3. Brush the cooking grates clean. Place the unpeeled garlic cloves in the center 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 jalapeño, 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.

  4. Increase the temperature of the grill to medium-high heat (400° to 500°F).

  5. Peel the garlic. Cut the tomatillos in half or into quarters, and cut the onion into chunks. Remove any loose skin from the jalapeño and remove its seeds. In a food processor or blender process the garlic, tomatillos, onion, jalapeño, cilantro, lime juice, and ½ teaspoon salt until pureed.

  6. 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.

  7. In a saucepan over medium heat, warm the beans. In a large salad bowl combine the beans, chips, lettuce, tomatoes, steak, 1 cup 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.

3 Reviews

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Apr 29, 2016

Blair N

A unique salad

I made this salad pretty much by the book with the exception of substituting Chuck-eye steak, which I had on hand, and lime tortilla chips. I was amazed at how well the lime marinade complemented the beef. We will have this again. A great summer salad.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Marcus H

Great twist to an old dish

Really enjoyed the flavors with this dish. Added some radishes to the salad for some extra flavor. The tomatillo salsa was a nice light flavor that I think married well with the avacado and steak. Kids loved the steak all on it's own. This one will be repeated for sure.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Connie B


I made this several times last summer, can't wait to make it again! I will make the dressing over the weekend and then finish it off after work during the week. Wonderful light dinner!

Type of Griller


Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Carne Asada Taco Salad with Tomatillo Salsa