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Ingredients For the Steak 1 lb skirt steak (flank steak works well as an alternative) 2 tablespoons extra virgin olive oil Juice of 1 lime 2 garlic cloves, minced ¼ cup cilantro leaves and stems, minced ½ teaspoon ground cumin ½ teaspoon red chili powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon cayenne pepper 1 teaspoon coarse salt ½ teaspoon ground black pepper For the Salad ½ red onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 cup cherry tomatoes, halved 3 - 4 cups romain lettuce, roughly chopped 3 -4 cups mixed spring greens Fresh cilantro, roughly chopped and lime slices for garnish Extra virgin olive oil, for sautéing For the Dressing 1 cup fresh cilantro leaves and steams ¼ cup plain yogurt 1 ripe avocado 1 ½ tablespoons lime juice 1 teaspoon white wine vinegar 1 teaspoon garlic, minced (1 clove is fine) ¼ teaspoon salt (more as desired) Pinch of fresh ground black pepper ¼ cup water Instructions Marinate the Steak Combine the skirt steak and all the ingredients for the marinade in a gallon sized Ziploc bag
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Color:Lily of the Valley Jacquard Powder Blue
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