HEALTHY CARNE ASADA STEAK SALAD

Vinaigrette:
1. Combine garlic, lemon juice, vinegar, sesame seeds, paprika, and salt in a small mason jar. Add olive oil and shake. Set aside.

Salad:
1. Place the salad greens in a large bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Add half of the pepitas and toss once more.

2. Arrange the skirt steak, avocados slices, and queso fresco if using.

3. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the pepitas on top and if using, top with guacamole.

Carne Asada:
1. In a bowl, combine butter, tequila, lemon and lime juice, thyme, serrano, garlic, cilantro, and onion and mix well.

2. Place steak in a large sealable bag and pour the marinade over steak. Zip up the bag and massage marinade around so that the steak is well covered. You can also use a shallow dish if you prefer. Let stand at room temperature for 30 minutes or in the refrigerator for up to 2 hours. 

3. Preheat a grill or grill pan to high. Remove the steak from the plastic bag and generously season with salt. Grill the steak for 5 to 7 minutes per side for medium-rare. Let rest 10 minutes, and then slice the steak against the grain into 1/2-inch pieces or chop.