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Grilled Skirt Steak Salad with Creamy Avocado Dressing

Recipe

Nutritional Info

Cook's Notes

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Grilled Skirt Steak Salad with Creamy Avocado Dressing

Marinade time: 6 hours or overnight Total recipe time: 35 to 40 minutes Makes 6 servings

Ingredients

1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces
Salt
8 cups mixed salad greens
2 large tomatoes, cut into wedges
1 cup thinly sliced red onion
1/2 cup pimento-stuffed green olives

Marinade:

1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon chili powder

Dressing:

1 medium ripe avocado, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 peeled clove garlic
1/2 teaspoon salt

Instructions

Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

Nutritional Information Per Serving

Nutrition information per serving: 310 calories; 19 g fat (6 g saturated fat; 11 g monounsaturated fat); 49 mg cholesterol; 574 mg sodium; 12 g carbohydrate; 5.3 g fiber; 24 g protein; 5.1 mg niacin; 0.7 mg vitamin B₆; 3.7 mcg vitamin B₁₂; 3.9 mg iron; 16.3 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc.

Cook's Notes

The dressing may be prepared up to 1 day ahead. Cover and refrigerate. Any leftover dressing makes a delicious topping for a bowl of spicy chili.