Recipe by Michelle Ezratty Murphy; recipe and photo courtesy of Familia Kitchen*
Makes 4 servings
1½ lbs. skirt steak
3 to 4 ears corn
2 T. sazon or adobo, for the corn
6 to 8 T. cold butter, for the corn
1 t. kosher salt, or to taste, for the corn
1 head leafy lettuce, such as romaine or butter lettuce
1 ripe avocado
½ lime, juiced
¼ red onion, thinly sliced
The Carne Asada Marinade
4 T. avocado oil
2 T. lemon (or lime) juice
1½ t. seasoned salt, or you can also use sazón or adobo
1½ t. dried oregano
1½ t. cumin
1 t. garlic powder
½ t. chili powder
½ t. paprika
½ t. crushed red pepper flakes (optional)
The Pico de Gallo
4 Roma tomatoes, diced
1 white onion, finely diced
1 bunch cilantro, finely chopped
1 lime, juiced
The Cilantro Lime Crema Dressing
¼ c. mayonnaise
¼ c. sour cream
2 to 3 T. fresh lime juice
2 T. cilantro, finely chopped
½ t. kosher salt, or to taste
The Tortilla Strips
1 c. packaged tortilla strips or 1 to 2 c. packaged or fresh tortillas (if making from fresh)
1 c. vegetable oil, to fry tortilla strips (if making from fresh)
Marinate the Steak
In a bowl, mix all the ingredients for the marinade. Place the skirt steak in a glass pan with high sides. Pour the marinade over the steak and turn a few times to make sure that the steak is covered well with the marinade. Let the skirt steak marinade for at least 4 hours, turning the meat a few times.
Make the Pico De Gallo
Mix all the ingredients to make the pico de gallo. Place in the refrigerator at least 1 hour before assembling the salad, so it has time to develop its flavors.
Make the Dressing
Mix together all the ingredients for the dressing. Place in the refrigerator for at least an hour before serving, to deepen the flavors and to chill.
Prep the Tortilla Strips
If using pre-made tortilla strips, measure 1 cup and set aside. If making your own tortilla strips, take 1 fresh tortilla (cooked or uncooked), cut it into ⅛-inch strips, and fry in hot oil (350°F). When the strips are lightly browned, remove and place on a plate lined with paper towel. Squeeze a little lime over them while still hot. Let them cool.
Grill the Fresh Corn
Preheat the grill to 500-550°.Take one ear of corn at a time. Place each ear on a large, square piece of aluminum foil big enough to fold tightly around the full length of the corn.
Place 1 cold tablespoon of butter on the ear of corn and press until the butter is firmly spread on the corn. Liberally sprinkle with salt. Turn the ear of corn halfway and press another piece of cold butter against it. Again liberally sprinkle with sazón, making sure all kernels are seasoned. Wrap the corn tightly around the cob, so the butter does not drip out of the foil package.
Repeat this with all the ears of corn. Place all the tightly wrapped corn cobs on the preheated grill. Close the lid and grill for 15 minutes. Turn the foil-wrapped ears of corn. Grill for another 15 minutes. Remove from the grill and allow to cool. The roasted kernels will have a dark amber or golden color.
Prep Your Salad Assembly
In a very large dish or bowl, assemble the salad. Cut the lettuce into large pieces and place them in the bottom of the bowl. Slice the avocado and place in one corner of the bowl. Lightly salt the avocado slices with kosher salt. Squeeze the juice of ½ lime over the avocado for both the taste and to keep it from browning too quickly.
Thinly slice the red onion and place next to the avocado. Stir the pico de gallo. Taste for salt and lime, adjusting as necessary. Spoon the pico onto the salad, on the other side of the avocado slices.
Hold each ear of corn straight up, with one end flat against a cutting board and the other end firmly in your hand. Run a sharp knife against the ear of corn, cutting off the kernels. Stack the kernels together, on top of the salad.
Grill the Steak
Preheat the grill to 500-550°F. Set out the marinaded skirt steak so that it is room temperature before grilling. Place the steak on the preheated grill. Close the lid and cook for exactly 3 minutes. Turn the steak over and cook for exactly 2 minutes. This will give you a medium rare steak. Remove the steak from the grill and place onto a platter. Cover lightly with aluminum foil and allow to rest for 5 to 10 minutes. Thinly slice steak against the grain, and place neatly in the center of the bowl.
Add Dressing and Serve
Stir the dressing. Taste for salt and lime juice and adjust as necessary. Drizzle the dressing over the salad or serve on the side. Crumble the tortilla strips over the top of the salad.
”Bring the salad to the table deconstructed because it is an absolutely beautiful and appetizing-looking. And you want everyone to be able to see your masterpiece,” the recipe’s creator, Ezratty Murphy, suggests.
Give it a big toss, drizzle a list flourish of salad dressing , and serve.
*Familia Kitchen is a “food and family community” featuring treasured Latino family recipes.