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.



4 servings

  • Marinade

  • 1 oz. jalapeño pepper, seeded, chopped
  • 1 Tbsp. olive oil
  • 2 each limes, zested
  • 1 Tbsp. lime juice
  • ½ tsp. ground cumin

  • Salad

  • 1¼ lb. beef skirt steaks
  • 4 each romaine lettuce hearts, halved lengthwise
  • 1 Tbsp. olive oil
  • 2 tsp. kosher salt
  • ¼ tsp. cracked black pepper
  • 2 oz. fingerling potatoes, cooked
  • 1½ oz. grilled avocados, chopped
  • 4 tsp. cilantro leaves
  • 16 each RITZ Crackers
  • ½ oz. pepitas, toasted

Nutrition per serving

Calories370 Total fat21 gSaturated fat6 gTrans fat0.5 gCholesterol85 mgSodium1100 mgCarbohydrate14 gDietary fiber3 gProtein32 gVitamin A90 %DVVitamin C15 %DVCalcium6 %DVIron20 %DV

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.

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.

© Mondelēz International group