Heat grill to med/high heat.
Drizzle oil over the romaine hearts and vegetables, giving them a light but thorough coating. The tomato, onion, pepper and avocado can be cooked in a grilling basket or put on skewers. If skewering, put only on type of vegetable on each skewer so you can remove the skewers from the grill as each item finishes cooking (you'll want to remove the avocado and tomato skewers from the grill before the onion and green pepper).
Mix 2 tablespoons of oil with the spices and salt and thoroughly coat the skirt steak.
Put the steak on the grill and spread the vegetable skewers and romaine evenly around it. Close the lid and grill for 3 minutes, then flip the steak and romaine quarters and turn the skewers.
Close the lid for another 3 minutes, then remove the steak (for rare) or grill another 2-3 minutes for medium. The avocado, tomatoes and romaine can be also removed after a total of 6-8 minutes on the grill. The onion and peppers can stay on longer, until they are lightly charred.
Slice the steak thinly and cut the romaine into bite-sized chunks. Toss with avocado, tomato and onions. Add salt to taste and garnish with a wedge of lime and chopped cilantro. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (523g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 56 (48%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 2.5mg||1 %|
|Sodium 25.9mg||1 %|
|Potassium 856.4mg||23 %|
|Total Carbohydrate 14.9g||4 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 10.2g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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