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.
Ingredients
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
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.