8 oz skirt steak (grass fed if you can find it, and any cut could work, skirt steak tends to work well with this recipe)
1/2 red onion sliced
1 large bell pepper, sliced
4 cups romaine lettuce, chopped
1-2 avocados sliced
Dressing
2 Tbsp. olive or avocado oil
1/4 cup lime juice
1/2 tsp. chili powder
Himalayan sea salt and pepper to taste
Preparation
-Combine ingredients of dressing and use half to marinate the steak, onions and peppers in, and half to drizzle on salad later
-For best results, marinate steak peppers and onions the night before. The lime juice breaks down and tenderizes the meat making it mouthwateringly tender! (but even an hour does a decent job)
-You can either place the steak and veggies on the grill (veggies in foil or a veggie grill pan) cooking the steak 2 to 3 minutes on each side, or you can put them directly into a pan on the stove and cook to desired doneness, may want to pull the steak out and continue cooking the veggies if you like it more on the rare side for stove top. Alternatively you can start the veggies and add the steak in at the end.
-Add romaine lettuce to large bowl with dressing and feel free to add other veggies like tomatoes and cucumbers along with sliced steak and grilled veggies, and avocado slices. Enjoy!
*Variations include adding shrimp, scallops, or shrimp as well as using grain free siete tortilla wraps to eat them taco style*
