Carne Asada Salad

If you associate salad (negatively) with lettuce, this is the elevated 2026 salad for you.

30 minutes prep

1 hour cook

Serves 3

Hugh Woodward

Ingredients

Marinade:

130ml orange juice

3 lime

100ml olive oil

1 tsp fish sauce

1 tsp soy sauce

4 cloves, finely chopped garlic

2 tbsp brown sugar

30g fresh coriander

1 tsp ground cumin

1 tsp ground coriander

1 tbsp aleppo chilli

1 tbsp flaked sea salt

500g bavette steak

For the salad:

around 20 cherry tomatoes

4 sweetcorn

8 spring onions, trimmed

1 pickled red onions

1, de-stoned and sliced avocado

1 plain tortillas

200g block, in cubes feta

3 fresh jalapenos, sliced

50g coriander

to taste olive oil, maple syrup, lime juice

This salad is just so great - citrussy grilled bavette steak, charred veggies, sweetcorn and crunchy tortillas tossed together to make something that feels decadent and healthy at the same time.

Method

Whisk together the marinade ingredients and pour over the steak. Leave to marinade for around 2 to 3 hours.

When the steak is marinaded, heat the grill to a fierce heat (some flames and a mixture of black and white coals for a charcoal grill) and blister the cherry tomatoes, sweetcorn and trimmed spring onions until cooked through with a good amount of char.

The coals should have now subsided to a steady white ash that still give a very fierce heat. Remove the vegetables and set aside while you cook the steak - flip it every 30 seconds until it registers and interior temp of 50°C. If you don't have a meat thermometer, the doneness trick using the pad of your thumb will have to suffice.