10 minutes
A delightful salad that combines fresh greens with succulent skirt steak and a zesty lime dressing.
Frisee, rinsed and dried
cups
Tomatoes, chopped
cups
Avocados, chopped
each
tablespoons
Skirt Steak, seasoned with salt and pepper
0 lb
Garlic, chopped
cloves
cups
Serrano Chile, seeded and thinly sliced
each
Lime Juice, freshly squeezed
tablespoons
Mexican Queso Añejo, grated
cups
1. Combine Greens, Tomato, and Avocado
Gently combine the frisée or spinach with the chopped tomatoes and avocados in a large bowl. Set this aside as the vibrant base of your salad.
2. Cook the Steak
Heat 2 tablespoons of olive oil in a large heavy skillet over medium-high heat. Season the skirt steak with salt and pepper and cook for about 1 to 1.5 minutes on each side. Remove the steak and let it rest.
3. Prepare the Dressing
In the same skillet, sauté the chopped garlic, then deglaze with chicken broth or water. Add the sliced chile, lime juice, and the remaining olive oil to form a warm dressing.
4. Assemble the Salad
Slice the steak into thin strips and add to the greens mix. Pour the warm dressing over the salad and toss. Garnish with grated cheese and serve immediately.
Comments (0)