Elote-Inspired Skirt Steak Salad with Creamy Cilantro Lime Dressing
Bold, citrus-marinated skirt steak layered over crisp romaine, smoky charred corn, and creamy cotija, this salad is a full-on flavor moment. Finished with a rich cilantro lime dressing, it’s a fresh take on street corn meets steakhouse.
-
makes:4-5
-
total time:2hrs (to marinate) + 30 mins to prepare
-
cooking difficulty:Easy
Ingredients
Utensils
- Large zip-top bag or shallow dish (for marinating)
- Food processor or blender (for the dressing)
- Large mixing bowl
- Large Skillet
Instructions
Marinate the Steak
In a large zip-top bag, combine soy sauce, Worcestershire sauce, garlic, orange juice, lime juice, cilantro, and sliced onion.
Add the skirt steak and marinate in the refrigerator for 2–4 hours.
Char the Corn
Drizzle corn with olive oil and season with salt, pepper, and chili powder.
Air fry at 400°F for 20 minutes, turning halfway through, until lightly charred. Remove kernels from the cob.
Char the Corn
Drizzle corn with olive oil and season with salt, pepper, and chili powder.
Air fry at 400°F for 20 minutes, turning halfway through, until lightly charred. Remove kernels from the cob.
Make the Dressing
Add all dressing ingredients to a food processor and blend until smooth. Adjust consistency with more milk if needed.
Assemble the Salad
In a large bowl, combine romaine, charred corn, steak, tomatoes, onion, avocado, cilantro, and cotija cheese. Drizzle with dressing and toss to combine.