Mexican Grilled Steak Salad

Ingredients

• 907 g–1.36 kg (2–3 lb)flank steak
• 1 teaspoonkosher salt or coarse sea salt (or more to taste)
• To tastefreshly ground black pepper
• 3 (about 227 g total; about ½ lb)medium carrots, peeled, halved lengthways and sliced
• 3 (about 454 g total; about 1 lb)medium red potatoes, peeled and cubed
• 227 g (½ lb)green beans, trimmed and cut diagonally into thirds
• 240 ml (1 cup)peas, fresh or thawed from frozen
• 6radishes, halved and cut into matchsticks
• 2 tablespoonscilantro leaves and upper stems, chopped
• 1ripe avocado, halved, stoned, flesh scooped out and sliced
• To tastepickled jalapeños
• To tastechipotle chillies in adobo sauce
• 80 ml (⅓ cup)distilled white vinegar
• 80 ml (⅓ cup), plus more for grilling the meatolive oil
• 80 ml (⅓ cup)vegetable oil
• 1 teaspoonkosher salt or coarse sea salt
• ½ teaspoonfreshly ground black pepper
• ½ teaspoonbrown sugar
• 1 clovegarlic, finely minced or pressed
• 160 ml (⅔ cup)red onion, slivered
• 1 headromaine lettuce, leaves rinsed and chopped
• To servewarm corn tortillas

Instructions

1. 1

   Grill the steak

   Heat the grill to medium-high. Brush the flank steak with olive oil and season with salt and pepper. Grill for 5–6 minutes per side for medium, until it reaches about 63°C (145°F) on a meat thermometer. Rest for 5–10 minutes, then slice thinly against the grain and set aside.

2. 2

   Cook the vegetables

   Bring salted water to the boil in a medium saucepan. Cook the carrots for about 3–4 minutes, until tender, then lift them out with a slotted spoon and place in a bowl. Cook the potatoes and green beans in the same way, adding them to the bowl. Cook the peas for just 1 minute, drain them and add them to the other vegetables.

3. 3

   Make the vinaigrette

   Whisk the vinegar with both oils, the salt, pepper, sugar and garlic until emulsified. Stir in the onion and leave it to macerate for at least 15 minutes. The dressing can be covered and refrigerated for up to a couple of weeks; shake before using. For a very juicy, well-dressed salad, double the vinaigrette.

4. 4

   Assemble the salad

   Toss the lettuce with some vinaigrette and spread it over a large platter. Pour some more vinaigrette over the cooked vegetables, add the radishes and cilantro, mix well and arrange them on the lettuce. Top with the sliced steak and avocado, then dress with more vinaigrette. Add pickled jalapeños and chipotles in adobo to taste, or place them at the sides of the platter. Serve with warm corn tortillas.

What is Mexican grilled steak salad?

This is a substantial Mexican-style platter of grilled beef, vegetables and salad greens, finished with a sharp, onion-rich vinaigrette. It comes from a recipe featured on Pati’s Mexican Table, in the Season 6 episode “The Mezcal Trail”.

The combination of warm cooked vegetables, cool lettuce, steak and avocado gives each serving a mix of textures. Dressing the components in stages helps the vinaigrette reach the vegetables and leaves without making the whole platter soggy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 46g protein, 50g carbs, 35g fat.

The potatoes, carrots, peas and tortillas supply most of the carbohydrates; flank steak provides much of the protein. Steak, avocado and the two oils contribute most of the fat, while the vegetables add fibre. For a more balanced plate, serve a generous amount of salad and vegetables with a tortilla portion that suits your appetite.

Choose and prepare the steak

Flank steak: Its long grain makes it especially important to slice across the fibres after resting, which gives more tender-looking slices. Season it just before grilling, as directed, and brush with oil so it is ready for the hot grates.

Doneness: The recipe gives 5–6 minutes per side for medium and an internal reading of about 63°C (145°F). Rest the meat for 5–10 minutes before slicing so it is easier to handle.

Cook the vegetables in stages

Carrots: Their 3–4-minute boil is a guide; take them out when tender but still holding their shape. A slotted spoon lets you lift them from the water without needing to drain the pan each time.

Potatoes and beans: Cook each until tender, then add them to the same bowl. The method gives no separate cooking times for these vegetables, so check them as they cook rather than assuming they will finish together.

Peas: Give them just 1 minute in the boiling water, as they need less time than the other vegetables. Drain them promptly to keep their colour and shape.

Give the dressing time

Emulsion: Whisk the vinegar, olive oil and vegetable oil with the seasonings and garlic until the mixture looks combined. It may separate as it stands, so shake it before dressing the salad.

Onion: Stir the slivered red onion into the vinaigrette and leave it for at least 15 minutes. This resting period is part of the method and gives the onion time to sit in the dressing.

Layer for contrasting textures

Lettuce base: Toss the chopped romaine with some vinaigrette before spreading it on the platter. Keep some dressing back for the vegetables, steak and final drizzle.

Fresh additions: Mix the radishes and cilantro with the cooked vegetables, then add the avocado near the end. Their crisp, herbal and creamy qualities stand out alongside the grilled beef.

Serve with tortillas

Warm corn tortillas make a useful accompaniment to the hearty salad and can be served alongside the platter. Add pickled jalapeños and chipotles in adobo to taste, either around the sides or over the salad.

For a juicier finish, the recipe suggests doubling the vinaigrette. Otherwise, add it gradually so you can stop when the lettuce and vegetables are dressed to your liking.

Recipe notes & tips

• Slice the rested steak thinly across the grain for easier-to-eat pieces.
• Prepare the vegetables before assembling so the platter comes together quickly.
• Keep the peas to a one-minute boil, as directed.
• Whisk the vinaigrette until combined and shake it again before serving if it has separated.
• Add the dressing in stages rather than pouring it all on at once.
• Serve the pickled jalapeños and chipotles on the side if guests prefer to choose their own amount.

Variations

• Add more heat: Serve extra pickled jalapeños or chipotles in adobo alongside the platter.
• Make it juicier: Double the vinaigrette, as suggested in the method.
• Use frozen peas: Thaw them before adding them to the boiling water for their brief cook.
• Change the greens: Use another crisp salad leaf in place of some or all of the romaine.
• Serve individually: Divide the lettuce and toppings between plates instead of arranging them on one large platter.

Common mistakes to avoid

• Slicing with the grain: Cut across the steak’s fibres for more tender slices.
• Skipping the rest: Leave the grilled steak for 5–10 minutes before cutting it.
• Overcooking the peas: Boil them for just 1 minute, then drain.
• Dressing everything at once: Add vinaigrette in stages so the lettuce does not become overly wet.
• Forgetting to shake the dressing: Re-emulsify it before pouring if the oils have separated.
• Adding too much chilli: Start with a little jalapeño or chipotle and adjust to taste.

How to store

Refrigerate leftover salad components promptly in covered containers and keep any extra vinaigrette separate. For best texture, store the lettuce, steak, vegetables and avocado apart; use refrigerated leftovers within 3–4 days. Reheat the steak and cooked vegetables gently, then assemble with fresh lettuce and avocado.

Frequently asked questions