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5 from 1 vote

Beef carne asada mexican salad

This salad is a perfect sharing dish for an outdoor party. It looks incredibly colourful once its all laid out. The beef is spiced with Old El Paso Smoky BBQ Fajita Seasoning and barbecued until it’s juicy and delicious, then sliced in classic carne asada style.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Spicy mains
Cuisine: Mexican
Keyword: beef, carne asada, Mexican, salad
Servings: 6 people
Calories: 634kcal
Author: Emily Leary


  • 2 tbsp runny honey
  • 2 tbsp red wine vinegar
  • 1 tbsp chipotle paste
  • 1 tbsp tomato puree
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 120 g guacamole
  • 120 g sour cream
  • 500 g long strip of beef skirt steak is ideal
  • 3 tbsp oil
  • 35 g fajita seasoning
  • 200 g iceberg lettuce
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 corn on the cob
  • 1 large ripe avocado
  • 3 salad tomatoes
  • 175 g pinto beans 300g/10.6 oz tin drained and rinsed
  • 2 small limes
  • 100 g tinned jalapeños
  • 8 soft flour tortillas
  • 1 pinch paprika


  • To make a chipotle dressing for your salad, place the honey, red wine vinegar, chipotle paste, tomato puree, olive oil into a blender and whiz until smooth, season to taste, transfer to a jar and keep in the fridge until you’re ready for it
  • Mix the Old El Paso Smoky BBQ Fajita Seasoning with the oil in a shallow bowl, add the meat and rub all over
  • Cover the bowl with cling film and place in the fridge to marinade for at least a couple of hours
  • When your barbecue has been lit and the coals are covered with ash, shake off the meat to remove the excess oil and place on the grill
  • Turn regularly until cooked through. It should take up to 25 minutes but it really depends on the temperature you’ve achieved on your barbecue so go by eye and test with a meat thermometer, if you wish, aiming for 65C/150F for medium well done
  • When cooked, transfer the meat to a plate and leave to rest while you prepare the rest of the dish
  • Place the corn on the cob on the barbecue and cook for up to 15 minutes, turning regularly until juicy and just beginning to char in small areas all over
  • Set aside to cool, then slice the corn off the cob with a sharp knife
  • In the centre of a large plate/sharing platter, place two dip bowls and fill with the guacamole and sour cream
  • Shred the lettuce and use to cover the rest of the plate
  • De-seed and dice peppers, then add to the plate, followed by diced avocado, diced salad tomatoes, the pinto beans and the freshly cooked sweetcorn
  • Slice the rested beef into thin long strips, and arrange around the salad
  • Top that with lime cut into wedges and a few spoonfuls of Old El Paso Slice Green Jalapeños
  • Drizzle all over with the homemade chipotle dressing
  • To make the taco chips, cut the Old El Paso Tortillas into triangles and grill on the barbecue for a couple of minutes until crisp
  • Arrange around the rim of the platter.


Calories: 634kcal | Carbohydrates: 56g | Protein: 28g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 63mg | Sodium: 642mg | Potassium: 1211mg | Fiber: 13g | Sugar: 14g | Vitamin A: 2445IU | Vitamin C: 102mg | Calcium: 213mg | Iron: 7mg