Grilled Carne Asada Salad with Cilantro and Avocado Dressing

Prep Time: 10 minutes | Cook Time: 10 minutes | Serves 4

Ingredients

• 1lb Stemple Creek Ranch Carne Asada
• 1lb summer squash or zucchini
• 1 head red leaf lettuce
• 1 large handful cherry tomatoes, halved
• 1 small red onion, sliced
• 4oz Cypress Grove Hatch Chile Chèvre

For Cilantro & Avocado Dressing:

• 1 bunch fresh cilantro
• 1 avocado
• juice from 1 lime
• 4-5 garlic cloves
• 1 tsp salt
• 1/3 cup olive oil
• 1 tsp chili pepper flakes, optional

Instructions

1. Remove Carne Asada from packaging and set on one half of a foil or parchment-lined baking sheet the counter to rest while you prepare the rest of the ingredients.
2. Halve the tomatoes, thinly slice red onion, then set aside.
3. Cut squash into 1" slices, drizzle with olive oil, a pinch each of salt and pepper and set on opposite side of baking sheet.
4. Roughly chop lettuce and add to a large salad bowl or serving platter.
5. Place all the dressing ingredients into a food processor: cilantro, avocado, lime juice, salt, garlic and olive oil. If the dressing is too thick, thin it out with more olive oil and lime juice. 
6. Pulse for 30 seconds to a minute, until a smooth dressing forms.
7. Preheat your outdoor grill to 600°F over high heat for about 10 minutes.
8. Once the grill grates are extra hot, add the steak in the center and place the squash on the sides. Discard you foil or parchment used to line the baking sheet.
9. Grill the squash for 2 minutes per side, then remove to the baking sheet.
10. Grill the steak for 4 to 6 minutes per side, depending on thickness. For a medium doneness, cook the steak to 145°F. Check the temperature using a meat thermometer. 
11. One the steak has reached your desired doneness, turn off the grill and remove steak to the baking sheet.
12. Allow the grilled steak to rest on a carving board for at least 5 to 10 minutes.
13. Cut squash into 1" pieces, then layer onto the chopped lettuce with onion, tomatoes and crumbled goat cheese. 
14. Cut the beef into thin slices - cutting against the grain - and then into 1" pieces ad add on top of salad.
15. Drizzle a few tablespoons of dressig over the top of the salad and sprinkle freshly chopped cilantro over top, if desired.
16. Serve while the steak is still warm, with remaining dressing on the side for each person to add more as desired. 
17. Enjoy!

Image borrowed and recipe adapted from tatyanaseverydayfood.com