Beef
Elote Steak Salad
Prep
cook
total
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Ingredients
For the steak:
- 1 steak (skirt steak, rib eye, or flank steak)
- 2 tablespoons Spanglish Asadero Carne Asada seasoning
- 2 tablespoons olive oil, divided
For the salad:
- 2 cups romaine lettuce, chopped
- 1/2 avocado, sliced
- 1/2 small red onion, minced
- 1 jalapeno, minced
- 1 tablespoon fresh cilantro, minced
- Crumbled cotija, to taste
- 2 ears corn
- 1 tablespoon olive oil
- 1 tablespoon Spanglish Asadero Elote seasoning
For the dressing:
- 1/2 cup sour cream
- 2 limes, juiced
- 1 tablespoon olive oil
- 1 garlic clove, crushed
- 2 teaspoons Spanglish Asadero Elote seasoning
featured seasoning
Elote
Directions
- Rub the steak with half of the olive oil and Spanglish Asadero Carne Asada seasoning. Preheat a cast iron skillet, then add the remaining oil and get piping hot. Add the steak and sear until desired doneness. Let rest while you assemble the salad.
- In a large bowl, add the romaine, avocado, red onion, jalapeño and cilantro. Rub the corn with the olive oil and Spanglish Asadero Elote seasoning, then grill or roast until charred and fully cooked. Remove the kernels from the corn, then add to the salad.
- Top with the cotija.
- Combine all of the ingredients for the dressing. Add to the salad and toss to combine.
- Slice the steak, then add to the salad and enjoy.
