Recipe
14 mins
4 people
American
– Season both sides of the skirt steak with cumin, salt, and pepper. In a large skillet over medium-high heat, heat the vegetable oil. Once the skillet is very hot, add the seasoned skirt steak. Cook. Remove from the skillet and let it rest. Slice the steak thinly against the grain.
– Add the romaine lettuce to a large bowl then add in the black beans and shredded cheese. – Top with the slices of steak then the Pico de Gallo or feel free to use salsa, the avocado, sliced radishes and garnish with cilantro and lime wedges. For fun and crunch, top with tortilla chips, Fritos, Doritos or Sun Chips.
– Alternatively, you can serve the salad in individual bowls then add cilantro lime buttermilk dressing or whatever you prefer.
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