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- 8 oz. skirt steak
- 1/2 red onion, sliced
- 1 large bell pepper, sliced
- 1 tsp. paprika
- 4 cups romaine lettuce, chopped
- 1/2 avocado, sliced
- 2 tbs. olive oil
- 1/4 cup lime juice
- 1/2 tsp. chili powder
- Sea salt and pepper to taste
Combine all of the dressing ingredients. Reserve half for the salad, and add the other half to a glass container with the steak, onion, and pepper. Marinate in the refrigerate for 12 to 24 hours.
Remove the steak, onion, and pepper from the marinade and discard the juices. Add the pepper and onion to a square piece of tin foil and fold it up.
Place the steak on the grill (or an indoor grill pan) and grill for two to three minutes per side, with the vegetable-filled foil also on the grill to the side of the steak. Remove the steak from grill when cooked, leaving the peppers and onions on low heat.
Add the romaine and remaining dressing to a large bowl. Toss to coat and season with salt and pepper to taste.
Slice the steak and split in half across two plates along with the cooked vegetables, 1/4 avocado, and romaine.
Servings Per Container
Amount Per Serving
% Daily Value*
50%Total Fat 32g
3%Total Carbohydrates 7g
20%Dietary Fiber 5g
* Percent Daily Values are based on a 2000 calorie diet.