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Grilled Steak and Nopales Salad





Yields
Serves 4



Total Time
1 hr 15 mins

Nopales pads are ideal for this citrusy salad because they can be grilled, but you can also use pieces and sauté them (see Instructions for sautéing, below).

su-Grilled Steak and Nopales Salad




Photo: Iain Bagwell
 3 medium nopales pads (12 oz. total), prepped (see "Nopales Basics," below)
 1/2 cup extra-virgin olive oil
 2 tablespoons lime juice
 1 teaspoon dried Mexican oregano, crumbled
  About 3/4 tsp. kosher salt
 1/8 teaspoon cayenne
 1 1/4 pounds skirt steak, cut in half crosswise
 2 1/2 qts. (5 oz.) baby romaine lettuce leaves
 3/4 cup loosely packed cilantro sprigs
 10 radishes, quartered
 1 large poblano chile
 1/2 cup coarsely crumbled cotija cheese*
 1/3 cup roasted, salted hulled pumpkin seeds (pepitas)*
Step 1
1

Heat a grill to high (450° to 550°). Cut parallel slashes on nopales about 1 in. apart from tips to 1 1/2 in. from bases (keep bases intact). In a small bowl, whisk oil, lime juice, oregano, 3/4 tsp. salt, and the cayenne. Spoon 2 tbsp. dressing into a medium bowl, add steak, and toss to coat; set aside. Brush nopales with a little dressing. Set remaining dressing aside.

Step 2
2

Put lettuce, cilantro, and most of radishes in a large bowl; cover and chill.

Step 3
3

Grill chile, turning often, until blackened all over, about 10 minutes. Grill nopales, turning once, until juices cook off and bright color fades, 6 to 8 minutes.

Step 4
4

Let vegetables cool briefly, then cut nopales into 1/2- by 2-in. strips. Peel, stem, seed, and chop chile. Toss vegetables in a medium bowl with 1/4 cup dressing.

Step 5
5

Grill steak, turning once, until grill marks appear, 4 to 5 minutes. Set on a board; let rest briefly. Slice across grain on a diagonal; toss with nopales and chile.

Step 6
6

Add remaining dressing to lettuce and toss to coat. Arrange on a platter. Put steak mixture in the center. Sprinkle with cotija, pumpkin seeds, and remaining radishes. Season with more salt to taste.

Step 7
7

Nopales Basics:

Step 8
8

BUY. Some supermarkets and Latino markets sell cactus with the spines, and others sell it de-stickered and ready to use--whole or cut up. When buying whole pads, look for ones that are smooth, crisp, and small to medium size.

Step 9
9

PREP. To remove spines from pads, put on dish gloves. Scrape a knife almost flat down the length of both sides of pads to shave off spines and barbed, fuzzy dots. Pare rims with a vegetable peeler. Trim bases; rinse pads.

Step 10
10

COOK. Once nopales hit the heat, they release a sticky juice (like okra), but it cooks off.

Step 11
11

Instructions for sautéing: Cut nopales into 1/2- by 2-in. strips. In a frying pan, sauté nopales over high heat with 2 tsp. oil until pan is mostly dry, 5 minutes. Reduce heat; cook until barely tender, 3 minutes more.

Step 12
12

*Find cotija and hulled pumpkin seeds at well-stocked grocery stores and Latino markets. If seeds are raw, sauté over medium heat with 1 tsp. oil, stirring often, until golden, 3 to 5 minutes. Salt to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 654Calories from Fat 73
% Daily Value *
Total Fat 54g84%

Saturated Fat 16g80%
Cholesterol 88mg30%
Sodium 1001mg42%
Total Carbohydrate 8g3%

Dietary Fiber 3.6g15%
Protein 36g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.