Skirt steak marinated in a lime juice and jalapeno pepper mixture, then grilled and served with grilled romaine hearts, potatoes and avocado. Garnishd with cilantro and pepitas and served with NABISCO Entertainment Crackers.
- Marinade
- 1 oz. jalapeño pepper, seeded, chopped
- 1 Tbsp. olive oil
- 2 each limes, zested
- 1 Tbsp. lime juice
- 1/2 tsp. ground cumin
- Salad
- 1-3/10 lb. beef skirt steaks
- 4 each romaine lettuce hearts, halved lengthwise
- 1 Tbsp. olive oil
- 2 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 2 oz. fingerling potatoes, cooked
- 1-2/5 oz. grilled avocados, chopped
- 4 tsp. cilantro leaves
- 16 each RITZ Crackers
- 1/2 oz. pepitas, toasted
NUTRITION FACTS
Nutritional facts are based on a single serving
|
| Calories |
370 |
| Total fat |
21g |
| Saturated fat |
6g |
| Trans fat |
0.5g |
| Cholesterol |
85mg |
| Sodium |
1100mg |
| Carbohydrate |
14g |
| Dietary fiber |
3g |
| Sugars |
2g |
|
|
|
| Protein |
32g |
|
|
|
| Calcium |
6%DV |
| Iron |
20%DV |
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WATCH VIDEO
DIRECTIONS
Marinade:
-
Whisk
ingredients until well blended.
Salad:
-
Coat
steak in Marinade. Refrigerate at least 4 hours and up to 8 hours to marinate. When ready to use, remove steak from marinade; discard marinade. Grill steak on medium-high direct heat to desired doneness. Cut into 4 pieces.
-
Brush
romaine hearts with oil and sprinkle with salt. Grill just until grill marks appear. Remove from grill and sprinkle with pepper.
For Each Serving:
-
Place
2 grilled romaine hearts on serving plate. Top with 1 piece of steak, and one-fourth of the combined potatoes, avocados and cilantro. Serve with 4 RITZ Crackers and a few pepitas.