Ingredients

The following ingredients have 4 Servings
  • 8 ounces lettuce (or spinach, or frisee)
  • 2 avocados (pitted, peeled and flesh diced 1/2 inch cubes)
  • 2 tomatoes (cored and chopped into 1/2 inch cubes)
  • 2 tablespoons olive oil (or neutral oil)
  • 1/4 cup olive oil (or neutral oil)
  • 1 pound skirt steak
  • 3 cloves garlic (peeled, minced)
  • 1/4 cup water (or beef broth)
  • 1 chipotle pepper (canned, seeds scraped out)
  • 1/4 cup lime juice
  • 1/3 cup Mexican Queso cheese (or any crumbling cheese)

Instruction

  • Place the lettuce and tomatoes in a bowl.
  • Heat 2 tablespoons of oil in heavy skillet over medium-high heat.
  • Salt and pepper the steak and add it to the pan, searing it on both sides for about 1 1/2 minutes per side. Remove from the heat and let it rest.
  • Turn the heat to low and add the garlic. Sauté for about 30 seconds. Add the water (or broth) and stir to scrape up any browned bits.
  • Turn the heat off and add the chipotle pepper, the lime juice and the 1/4 cup of oil.
  • Thinly slice the steak and add it to the bowl of lettuce and tomatoes. Pour over the dressing and toss to combine.
  • Serve, topped with the avocado and the cheese.