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Chile-Lime Grilled Steak & Romaine Salad with RITZ Crackers

Chile-Lime Grilled Steak & Romaine Salad with RITZ Crackers

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.

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INGREDIENTS

4 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
  • 1-1/4 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

Nutrition per serving

  • Calories

    370

  • Total fat

    21 g

  • Saturated fat

    6 g

  • Trans fat

    0.5 g

  • Cholesterol

    85 mg

  • Sodium

    1100 mg

  • Carbohydrate

    14 g

  • Dietary fiber

    3 g

  • Sugars

    2 g

  • Protein

    32 g

  • Vitamin A

    90 %DV

  • Vitamin C

    15 %DV

  • 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.