Chile-Lime Grilled Steak & Romaine Salad with RITZ Crackers
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  •   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


  • Whisk  ingredients until well blended.
  • 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.
  • 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.

Recipe Tips


Nutritional Information PerServing
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
Vitamin A 90%DV
Vitamin C 15%DV
Calcium 6%DV
Iron 20%DV

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