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Steak Fiesta Wedge Salad
Servings: 6
Prep Time: 20 min
Cook Time: 4 min
Ingredients
1 1/4 pound; skirt or flank steak, trimmed
2 tablespoons; lime juice
2 teaspoons; Worcestershire sauce
2 cloves; garlic, minced
1 teaspoon; salt
1 small; head iceberg lettuce cut into wedges
2 green onions; sliced
3/4 cup; Mrs. Cubbison's Tri-Color Tortilla Strips
1 large tomato; cut in wedges
1 avocado; peeled, cut in slices
3/4 cup; shredded Jack cheese with jalapeño
6 tablespoons; oil
1/4 cup; lime juice
1 teaspoon; chili powder
1 teaspoon; garlic salt
1/4 teaspoon; sugar
Method
Place meat in shallow glass dish. Sprinkle with lime juice, Worcestershire and garlic mashed with salt. Cover and marinate in refrigerator 1 hour.
In large salad bowl, combine lettuce, onions, croutons, tomato, avocado and cheese. In small bowl, whisk together oil, lime juice, chili powder, garlic salt and sugar.
Grill or broil steak about 2 minutes on each side or to desired doneness.
Slice thinly at an angle across grain.
Toss salad lightly with dressing, arrange meat over top.