Dinner

Carne Asada Cactus Salad with Charred Corn, Black Beans & Cilantro-Lime Vinaigrette

Name: Carne Asada Cactus Salad with Charred Corn, Black Beans & Cilantro-Lime Vinaigrette
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: One 1-pound skirt steak, cut into 2-inch pieces; 3 fresh nopales (cactus paddles), cleaned and spines removed; 1 cup fresh corn kernels (or frozen); ¾ cup cooked black beans; ½ cup fresh cilantro leaves; 4 cloves garlic, minced; ¼ cup fresh lime juice; ¼ cup orange juice; 3 tablespoons olive oil, divided; 1 teaspoon cumin seed, toasted and ground; ½ teaspoon dried oregano; 2 tablespoons neutral oil for grilling; 1 small red onion, thinly sliced; 2 tablespoons crispy fried onions; Salt and pepper to taste; Fleur de sel for finishing

Carne asada—a masterclass in marinade technique—grills quickly over high heat, developing a charred crust while staying tender inside. Nopales (cactus paddles) get the same treatment, their slight slime rendered out by heat into silken texture. Charred corn and black beans add substance, while a bright cilantro-lime vinaigrette brings everything into focus. This is Mexican grilling at its most confident.

884cal 59gprotein 44gcarbs 55gfat 20min prep 35min cook 2serves

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