INGREDIENTS
5 tbsp. extra-virgin olive oil, divided
2 bell peppers, cored, halved and sliced 1⁄4″ thick
1/2 medium onion, thinly sliced
kosher salt
Freshly ground black pepper
1 1/4 lb. skirt steak
1 tsp. chili powder
3 tbsp. lime juice
3 romaine hearts, sliced 1⁄2″ thick (12 cups)
1 avocado, chopped
1/4 c. fresh cilantro leaves, plus more for garnish
DIRECTIONS
- In a large, non-stick skillet over medium high heat, heat 1 tablespoon oil. Add peppers, onion, salt and pepper. Cook, stirring occasionally, until golden brown and very soft, 16 to 18 minutes.
- Meanwhile, season steak with chili powder, salt and pepper. Heat 1 tablespoon oil in a large skillet. Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let rest five minutes before slicing.
- Whisk lime juice, remaining 3 tablespoons oil, and salt and pepper in a large bowl. Add romaine, avocado and cilantro leaves, and toss to combine. Divide between serving plates and top with pepper-onion mixture and sliced steak. Garnish with more cilantro leaves and season with salt and pepper
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DL::JG
