Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

GRILLED SKIRT STEAK SALAD WITH CREAMY AVOCADO DRESSING
Share |

View on Mobile Site

Rating

4 of 5 1

1 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    6 hrs 0 min

  • Cook Time

    13 min

  • Total Time

    6 hrs 13 min

Author: Recipes and photo courtesy of The Beef Checkoff
Recipe Provided By the California Avocado Commission

Ingredients

  • 1.500 1 ½ lbs.
    beef skirt steak, cut into 4 to 6-inch pieces
  • 0.000
    Salt
  • 8.000 8 cups
    mixed salad greens
  • 2.000 2
    large tomatoes, cut into wedges
  • 1.000 1 cup
    thinly sliced red onion
  • 0.500 ½ cup
    pimento-stuffed green olives
  • 0.000

    Marinade

  • 0.250 ¼ cup
    fresh lime juice
  • 1.000 1 Tbsp.
    minced garlic
  • 1.000 1 Tbsp.
    chili powder
  • 0.000

    Dressing

  • 1.000 1
    medium ripe, Fresh California Avocado, coarsely chopped
  • 0.750 ¾ cup
    water
  • 0.250 ¼ cup
    fresh lime juice
  • 1.000 1
    peeled clove garlic
  • 0.500 ½ tsp.
    salt

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
  4. Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

Cook's Tip:  The dressing may be prepared up to 1 day ahead. Cover and refrigerate. Any leftover dressing makes a delicious topping for a bowl of spicy chili.

Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com

Nutrition information per serving

Nutrition information per serving: 310 calories; 19 g fat (6 g saturated fat; 11 g monounsaturated fat); 49 mg cholesterol; 574 mg sodium; 12 g carbohydrate; 5.3 g fiber; 24 g protein; 5.1 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.9 mg iron; 16.3 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .