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INGREDIENTS

Servings

Adjust Recipe By Servings

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

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.

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