Ingredients

For the Grilled Skirt Steak:

  • 1 lb skirt steak
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • Juice of 1 lime

For the Pickled Onions:

  • 1 medium red onion, thinly sliced
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp kosher salt

For the Avocado-Lime Dressing:

  • 1 ripe avocado, pitted and peeled
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/4 cup olive oil
  • 1/4 cup cilantro, chopped
  • 1 clove garlic, minced
  • 1/4 cup water (adjust for desired consistency)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Salad:

  • 6 cups mixed greens (e.g., arugula, spinach, or romaine)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 cup crumbled feta cheese (optional)
  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1 avocado, sliced (for garnish)

Equipment

  • Grill or grill pan
  • Small saucepan
  • Blender or food processor
  • Medium bowl (for marinating)
  • Jar or container (for pickled onions)

Instructions

Step 1: Prepare the Pickled Onions

  1. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
  2. Place sliced red onion in a heatproof jar or container. Pour the hot vinegar mixture over the onions, ensuring they are fully submerged.
  3. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (or up to 2 weeks).

Step 2: Marinate the Skirt Steak

  1. In a medium bowl, whisk together olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice.
  2. Add the skirt steak, coating it evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Step 3: Make the Avocado-Lime Dressing

  1. In a blender or food processor, combine avocado, lime juice, olive oil, cilantro, garlic, salt, and pepper.
  2. Blend until smooth, adding water gradually until the dressing reaches a creamy, pourable consistency. Adjust seasoning to taste.
  3. Transfer to a jar and refrigerate until ready to use.

Step 4: Grill the Skirt Steak

  1. Preheat a grill or grill pan to medium-high heat (about 400°F/200°C).
  2. Remove the steak from the marinade, letting excess drip off. Grill for 3-4 minutes per side for medium-rare, or until desired doneness (internal temperature of 130-135°F/54-57°C for medium-rare).
  3. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.

Step 5: Assemble the Salad

  1. In a large bowl or on individual plates, arrange the mixed greens, cherry tomatoes, cucumber slices, and sliced avocado.
  2. Top with sliced skirt steak and a handful of pickled onions.
  3. Sprinkle with toasted pepitas and crumbled feta (if using).
  4. Drizzle with avocado-lime dressing or serve it on the side.

Serving Suggestions

  • Serve immediately with warm tortillas or crusty bread for a heartier meal.
  • Pair with a light, crisp white wine or a citrusy iced tea.

Tips

  • Make Ahead: The pickled onions and dressing can be prepared up to 3 days in advance and stored in the refrigerator.
  • Substitutions: Swap skirt steak for flank steak or chicken breast. Use queso fresco instead of feta for a different flavor profile.
  • Storage: Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reheat steak gently to avoid overcooking.

Nutritional Information (Approximate, per serving)

  • Serves: 4
  • Calories: 450 kcal
  • Protein: 28g
  • Fat: 32g
  • Carbohydrates: 15g
  • Fiber: 6g

Enjoy this fresh, zesty, and satisfying Avocado Lime Skirt Steak Salad!