Ingredients
- 2 heads romaine, chopped
- 1 pound flank steak
- 2 1/2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1/2 medium red onion, thinly sliced
- salt and pepper to taste
- 1 avocado, sliced
- extra chopped cilantro for serving
- lime wedges for serving
- tortillas for serving (optional)
- For the dressing
- 1/2 of an avocado
- zest of ½ a lime
- juice of 2 limes
- 2 tablespoons apple cider vinegar
- 1 clove garlic, chopped
- 1/2 cup packed cilantro
- 1/4 cup olive oil
- 1/4 teaspoon salt
Instructions
- Make the dressing. In a food processor or blender, combine the avocado, lime zest, lime juice, apple cider vinegar, garlic, cilantro, olive oil, and salt. Blend until creamy. Set aside.
- In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, smoked paprika, and salt. Stir to combine. Rub entire mixture (it will seem like a lot) all over the flank steak, pressing to adhere.
- Heat a large skillet (I used cast iron) over medium-high heat with one tablespoon of olive oil. Once hot, add the steak and sear for 3-5 minutes per side, depending on the thickness and how rare you like it. Once cooked to your liking, set aside to rest.
- Add remaining tablespoon of olive oil. Add the peppers and onions and sauté for 5-6 minutes or until tender. Season to taste with salt and pepper.
- Once steak has rested, thinly slice against the grain.
- To assemble the salads, top the romaine with the peppers and onions, slices of steak, the dressing, sliced avocado, extra chopped cilantro, lime wedges, and a couple warm tortillas. Enjoy!
