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Skirt Steak Salad with Wilted Greens, Tomato, Avocado, and Lime

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Pixicook editorial team

A zesty and hearty salad that features tender skirt steak, fresh greens, ripe tomatoes, creamy avocados, and a tangy lime dressing.

Ingredients for Skirt Steak Salad with Wilted Greens, Tomato, Avocado, and Lime

units in
USchevron
serves
4 peoplechevron

Frisée Or Escarole Or Spinach, raw

0 oz

Ripe Tomatoes, cored and cubed

0 oz

Avocados, pitted and cubed

each

Vegetable Or Olive Oil, divided

tablespoons

Skirt Steak, trimmed

0 oz

Salt

to taste

Garlic Clove, finely chopped or crushed

each

Beef Broth Or Water

tablespoons

Chipotle Chile En Adobo, seeded and chopped

each

Fresh Lime Juice

tablespoons

Mexican Queso Añejo, grated

0 oz

How to Make Skirt Steak Salad with Wilted Greens, Tomato, Avocado, and Lime

1. Combine Salad Ingredients

Combine the frisée or escarole (or spinach), cubed tomatoes, and avocados in a large bowl.

2. Cook Skirt Steak

Heat 2 tablespoons of oil in a 12-inch heavy skillet until hot but not smoking. Season the skirt steak with salt and pepper, then cook for 1 to 1.5 minutes on each side. Let the steak rest on a rack over a plate to catch the juices.

3. Prepare Garlic and Deglaze

In the same skillet, cook the garlic until fragrant, then add beef broth or water to deglaze the pan, scraping up any browned bits.

4. Make Dressing

Add the chopped chipotle chile, lime juice, and the remaining 1/4 cup of oil to the skillet. Stir to combine.

5. Slice and Assemble Salad

Slice the steak thinly against the grain. Toss with the greens and dressing in the bowl, then serve topped with grated cheese.

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