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| | | |  | | | Cook’s Tip: 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
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| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. | |  |
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Grilled Skirt Steak Salad with Creamy Avocado Dressing
35 to 40 minutes
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Ingredients: |
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| 1-1/2 |
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pounds beef skirt steak, cut into 4 to 6-inch pieces |
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Salt |
| 8 |
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cups mixed salad greens |
| 2 |
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large tomatoes, cut into wedges |
| 1 |
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cup thinly sliced red onion |
| 1/2 |
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cup pimento-stuffed green olives |
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Marinade: |
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| 1/4 |
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cup fresh lime juice |
| 1 |
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tablespoon minced garlic |
| 1 |
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tablespoon chili powder |
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Dressing |
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| 1 |
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medium ripe avocado, coarsely chopped |
| 3/4 |
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cup water |
| 1/4 |
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cup fresh lime juice |
| 1 |
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peeled clove garlic |
| 1/2 |
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teaspoon salt |
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Instructions: |
| 1. |
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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. |
| 2. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium rare to medium doneness, turning occasionally. |
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Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside. |
| 4. |
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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. |
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| Makes 6 servings. |
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| | | | | 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. |
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