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

    clock-icon10 minutes
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    Pixicook editorial team

    A delightful salad that combines fresh greens with succulent skirt steak and a zesty lime dressing.

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

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Frisee, rinsed and dried

    cups

    Substitute chevron-down

    Tomatoes, chopped

    cups

    Substitute chevron-down

    Avocados, chopped

    each

    Substitute chevron-down

    Olive Oil

    tablespoons

    Substitute chevron-down

    Skirt Steak, seasoned with salt and pepper

    0 lb

    Substitute chevron-down

    Garlic, chopped

    cloves

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Serrano Chile, seeded and thinly sliced

    each

    Substitute chevron-down

    Lime Juice, freshly squeezed

    tablespoons

    Substitute chevron-down

    Mexican Queso Añejo, grated

    cups

    Substitute chevron-down

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

    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.


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