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Servings: 2, Prep Time: 15 min, Cook Time: 15 min
Ingredients
8 oz [226.8 g] Beef Skirt Steak (Lean Only, Trimmed to 1/4" Fat)
2 cup [94 g] Romaine Lettuce
0.5 medium (approx 2-3/4" long, 2-1/2" dia) [57 g] Red Bell Pepper
0.5 onion (small) [74 g] Red Onions
2 clove [6 g] Garlic
8 tomato [136 g] Cherry Tomatoes
0.5 avocado [68 g] Avocado
0.5 cup [8 g] Cilantro (Coriander)
1 fruit [67 g] Lime
1 tsp [2.1 g] Cumin
0.5 tsp [0.9 g] Red or Cayenne Pepper
1 tsp, ground [0.6 g] Oregano
2.5 tbsp [35 g] Olive Oil
1 dash [0.4 g] Salt
1 dash [0.1 g] Black Pepper
Directions
Place the steak filet in a bowl and add the cumin, cayenne, oregano, salt, and pepper to make a quick dry rub. Set aside.
Roughly chop the romaine lettuce. Cut the cherry tomatoes in half and finely slice the red onions, bell pepper, avocado, and garlic.
Blend the cilantro, juice of one lime, half of the olive oil, salt, and pepper in a food processor or a high-power blender until smooth.
Heat a skillet over medium-high heat with the remaining olive oil and sear the steak for 7-8 minutes on both sides, or until cooked to your desired level of doneness.
Once the steak is cooked, let it rest for at least 5 minutes, then cut it against the grain.
In the same pan, quickly sauté the onions, peppers, and garlic for 30-40 seconds, keeping the veggies crisp.
Assemble the salad with all the ingredients and enjoy.
Nutrition Info
Calories: 479, Fat: 33g, Carbs: 21g, Protein: 29g, Fiber: 10g
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