A quick grilled steak salad with avocado, tomato and fresh mint, built the way Colombian home cooks turn leftover grilled meat into a bright weeknight plate.
This salad leans on a very Colombian habit: grilling a simple cut of beef hot and fast, then slicing it over crisp vegetables instead of building a heavy sauce. Cattle country in Antioquia and the Llanos built a tradition around grilled meats served with fresh salsas and produce rather than long-cooked stews, and this bowl channels that logic into a fast weeknight format. The technique that matters most is the sear: a screaming-hot pan gives the steak a real crust in under three minutes a side, and resting it properly before slicing keeps every strip juicy instead of dry. Tossing the warm meat directly over the greens lets the resting juices double as a dressing. This is a home-kitchen riff rather than a restaurant plate — the kind of thing a Colombian family throws together from a leftover cut of steak, a ripe avocado and whatever herbs are on the counter.
Serves 4
Toss the steak with garlic, cumin, half the salt and pepper. Let sit 15 minutes at room temperature while you prep the vegetables.
Heat oil in a cast-iron skillet over high heat until just smoking. Sear the steak 2-3 minutes per side for medium-rare, then rest 5 minutes before slicing thin against the grain.
In a large bowl, toss the greens, tomatoes, red onion and grilled corn with a squeeze of lime and a pinch of salt.
Fan the sliced steak over the salad while it's still warm so the juices season the greens underneath.
Scatter avocado, mint and cilantro over the top. Finish with the remaining lime juice.
Dress right before serving or the avocado browns and greens wilt.
Slice the steak against the grain in thin strips — this keeps flank steak tender instead of chewy.
Let the steak rest a full 5 minutes before slicing so the juices redistribute instead of pooling on the board.
Grill the corn if you have a spare burner going — the char adds real depth raw corn can't match.
Swap the beef for grilled chicken thighs for a lighter version.
Add crumbled queso fresco for a creamier, saltier finish.
Use arugula instead of romaine for a peppery bite that stands up to the lime dressing.
Best eaten fresh. Store sliced beef separately from greens and avocado for up to 2 days; assemble just before serving.
Grilled meat over crisp vegetables with lime and fresh herbs is common in Colombian home cooking, especially in cattle regions like Antioquia and the Llanos, where beef is grilled simply and served with fresh produce rather than heavy sauces.
Yes, skirt steak or sirloin both work — just adjust sear time since thinner cuts cook faster.
Cilantro alone works fine; the mint just adds a cooling contrast to the warm beef.
It oxidizes fast once cut, so add it last and serve within 20-30 minutes of slicing.
Per serving (320g / 11.3 oz) · 4 servings total
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