This post has been sponsored by MAGGI®. All thoughts and opinions are my own.
This delicious south-of-the-border grilled steak salad is the perfect dish for a cookout or a summer weekday dinner. The steak is marinated to enhance its flavor; served on a bed of arugula along with heirloom tomatoes, red onion, and avocado; and drizzled with my grilled tomatillo dressing!
Maggi has always been a staple in our family. I’ve shared before how my mom and grandma used to add it to almost everything, from soups to marinades, and it was, of course, always a key ingredient in any rice dish. In this recipe, Maggi is a key ingredient for the marinade. This is my go-to steak marinade. This marinade tenderizes the steak so you can use cuts that are usually rougher and less expensive, like Hanger steak, flank steak or skirt steak. It also gives the meat a delicious and distinct flavor that reminds me of the carne asada I used to have as a kid back in Guatemala.
The secret to this mouthwatering tender steak is in a simple marinade made with MAGGI® Chicken Bouillon. It infuses it with loads of flavor.
The grilled tomatillo dressing gives this salad a really authentic Mexican flavor and it’s so easy to make. The key is grilling the tomatillos until they are just a bit charred so that smoky grilled flavor really shines through when you’re making the tomatillo dressing.
Every summer, I stock up on MAGGI Chicken Bouillon because we use it so much to add flavor to grilled meats, salads and so many other summer dishes. I always get Maggi Chicken Buillon and everything I need for summer entertaining at my neighborhood Walmart. I always shop at Walmart because it’s so convenient and affordable.
Carne Asada Grilled Steak Salad with Tomatillo Vinaigrette
Ingredients for the carne asada salad
1 large steak. I used New York strip steak, but you can use hanger, skirt, flat iron or your favorite steak cut
- ¼ cup lime juice
- 2 tablespoons of olive oil
- 2 tablespoons of low sodium soy sauce
- 1 teaspoon MAGGI® Chicken Bouillon
- 1 teaspoon garlic, finely chopped
- 1 teaspoon onion powder
- salt and pepper
- 3 cups baby arugula or other salad greens
- 1 red onion, sliced
- heirloom or grape tomatoes, cut in half
- 1 Hass avocado
- 1 jalapeño sliced
Ingredients for the grilled tomatillo vinaigrette
- 6 tomatillos
- ½ cup of fresh cilantro, chopped
- ½ cup olive oil
- 2 tablespoons white wine or apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon of MAGGI® Chicken Bouillon
- salt and pepper to taste
1. Place the soy sauce, olive oil, lemon juice, garlic, onion powder, Maggi chicken bouillon, salt and pepper in a blender. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over the steak. Cover, and refrigerate for up to 8 hours.
3. About 20 minutes before grilling, remove steak from refrigerator and let it sit, covered, at room temperature.
4. Heat the grill to medium-high or place steaks over direct heat on a charcoal grill. Place the tomatillos on the grill next to the steaks.
5. Turn the tomatillos every 1-2 minutes until slightly charred on all sides. Then, remove from grill and let them cool.
6. Grill the steak for side for 4-5 minutes on each side. For best results, use a meat thermometer and remove the steak from the grill when the internal temperature has reached 135 degrees F for medium rare, 140 degrees F for medium, or 150 degrees for well done.
7. Transfer the steak to a cutting board and tent loosely with foil. Let stand for at least 5 minutes before cutting.
8. In the meantime, combine the grilled tomatillos, cilantro, olive oil, vinegar, lime juice, 1 teaspoon of MAGGI® Chicken Bouillon, salt, and pepper to taste in a food processor. Pulse until the tomatillo dressing is smooth and creamy.
9. To make the salad, place the sliced steak over a bed of arugula. Add the heirloom tomatoes, red onion, avocado and jalapeño slices.
10. Drizzle with the with the grilled tomatillo salad dressing. Serve immediately.
This carne asada salad (grilled steak salad) with grilled tomatillo dressing is ideal to serve family style. You can double or triple the recipe and make it for a crowd. This is always one of everyone’s favorite BBQ or cookout salads, and I really love that it combines grilled steak and greens all in the same dish.