Avocado Salad-Topped Steak Taco Bowls4 Servings
= 3 taco shells or 1 taco bowl per person
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons chili powder
- 1 pound skirt steak, halved crosswise
- Salt and pepper
- 2 jalapeno chiles, finely chopped
- Grated peel and juice of 2 limes
- 1 head butter lettuce, shredded
- 2 avocados—halved, pitted and cut into small cubes
- 1/2 onion, thinly sliced
- 12 taco shells
Remove the jalapeno seeds for less heat.
Toss the avocado immediately with the
dressing to prevent browning.
Skip the taco shells and shred 2 heads of
lettuce for a salad instead or use individual taco bowls.
Preheat a grill pan over medium-high
heat. Whisk together
1 tablespoon olive oil and the chili
powder, then rub all over the steak;
season with salt and pepper. Add
to the grill pan and cook, turning
once, until grill marks appear,
about 5 minutes for medium-rare.
Transfer to a cutting board and let
rest for 10 minutes before thinly
slicing across the grain.
Meanwhile, in a medium bowl,
combine the jalapenos, lime peel,
lime juice and remaining
3 tablespoons olive oil; season
with salt and pepper. Add the
lettuce, avocados and onion and
toss; season with salt and pepper.
Divide half of the avocado salad
among the taco shells, then top
with the meat and the remaining