•   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
  • 1-1/4 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
  • 1-1/2 oz. grilled avocados, chopped
  • 4 tsp. cilantro leaves
  • 16 each RITZ Crackers
  • 1/2 oz. pepitas, toasted


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


  1. Whisk  ingredients until well blended.
  2. Salad:
  3. 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.
  4. Brush  romaine hearts with oil and sprinkle with salt. Grill just until grill marks appear. Remove from grill and sprinkle with pepper.
  5. For Each Serving:
  6. 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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