2 Tbsp. chili powder
1 lb. skirt steak, halved crosswise
Salt/Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados - halved, pitted, and cut into small pieces
1/2 a red onion, thinly sliced
12 taco shells
Preheat a grill pan or large skillet over medium-high heat. Whisk together 1 Tbsp. EVOO and the chili powder, then rub all over the steak; season with salt & pepper. Add to the grill pan and sear the outside of the steak, turning once, until golden-brown crust forms on both sides (about 5 min. for medium-rare). Transfer to a cutting board and let rest for 10 min. before thinly slicing crosswise across the grain.
Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice, and remaining EVOO; season with salt & pepper. Add the lettuce, avocados (*hint: if you want to avoid the avocados turning brown, you need to cut them into small pieces and immediately put them in the lime juice mixture - this stops the air from getting into the avocado and they remain bright green), and onion; toss and season with salt & pepper.
To make the tacos, you can choose to put some of the salad on the bottom, steak, then top with more salad; or you can put steak on the bottom and top with the salad.
*Original Recipe courtesy of Everyday with Rachael Ray, March 2010 Menu Planner
No comments:
Post a Comment