 FAJITA SALAD 1-1/4 pound skirt or flank steak, trimmed 2 tablespoons lime juice 2 teaspoons Worcestershire sauce 2 cloves garlic, minced 1 teaspoon salt 1 small head iceberg lettuce 2 green onions, sliced 3/4 cup Mrs. Cubbison's Cheese & Garlic or Onion & Garlic Croutons 1 large tomato, cut in wedges 1 avocado, peeled, cut in slices 3/4 cup shredded Jack cheese with jalapeņo 6 tablespoons oil 1/4 cup lime juice 1 teaspoon chili powder 1 teaspoon garlic salt 1/4 teaspoon sugar Place meat in shallow glass dish. Sprinkle with lime juice, Worcestershire and garlic mashed with salt. Cover and marinate in refrigerator 1 hour. In large salad bowl, combine lettuce, onions, croutons, tomato, avocado and cheese. In small bowl, whisk together oil, lime juice, chili powder, garlic salt and sugar. Grill or broil steak about 2 minutes on each side or to desired doneness. Slice thinly at an angle across grain. Toss salad lightly with dressing, arrange meat over top. Makes 6 servings. |
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