Steak Fiesta Wedge Salad

Servings: 6

Prep Time: 20 min

Cook Time: 4 min


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


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.