Avocado Chili Lime Steak Salad
- Summer
- Dinner
- Lunch
35
Minutes
8
Ingredients
8
Servings
Step 1
With sharp knife, make shallow slashes in steaks diagonally about 2 inches apart. Turn and repeat scoring on other side. In small bowl, stir together half of the lime zest and juice, the chili powder and salt. Rub chili-lime mixture into each side of each steak. Cover with plastic wrap and set aside while preheating grill or broiler. (You can rub the steak, put in plastic bag and refrigerate for several hours in advance.)
Step 2
Grill steaks over hot coals, about 6 minutes per side, until desired doneness, turning once. Let rest on cutting board about 5 to 10 minutes. Cut on the diagonal into thin slices.
Step 3
While steaks are grilling, rinse the avocados. Cut in half. Spoon out pit. Spoon two of the avocados out of peel into medium mixing bowl. Mash with remaining lime peel, lime juice and tomatillo salsa.
Step 4
Peel and slice remaining two avocados and sprinkle with the reserved tablespoon of lime juice.
Step 5
Arrange sliced Romaine on serving plates, top with steak slices, avocado slices, cherry tomatoes and the avocado tomatillo salsa mixture.
Ingredients
- 3 pounds flank steak
- 3 limes, zested and juiced (reserve 1 tablespoon juice)
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 4 Hass Avocados from Chile, divided
- 1/4 cup tomatillo salsa
- 3 heads Romaine hearts or Butter lettuce, rinsed, chilled and sliced
- 3 cups cherry tomatoes, halved
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