Steak Fiesta Wedge Salad

Servings: 6

Prep Time: 20 min

Cook Time: 4 min


1 1/4 pound; skirt or flank steak, trimmed

2 tablespoons; lime juice

2 teaspoons; Worcestershire sauce

2 cloves; garlic, minced

1 teaspoon; salt

1 small; head iceberg lettuce cut into wedges

2 green onions; sliced

3/4 cup; Mrs. Cubbison's Tri-Color Tortilla Strips

1 large tomato; cut in wedges

1 avocado; peeled, cut in slices

3/4 cup; shredded Jack cheese with jalapeño

6 tablespoons; oil

1/4 cup; lime juice

1 teaspoon; chili powder

1 teaspoon; garlic salt

1/4 teaspoon; sugar


  1. Place meat in shallow glass dish. Sprinkle with lime juice, Worcestershire and garlic mashed with salt. Cover and marinate in refrigerator 1 hour.
  2. In large salad bowl, combine lettuce, onions, croutons, tomato, avocado and cheese. In small bowl, whisk together oil, lime juice, chili powder, garlic salt and sugar.
  3. Grill or broil steak about 2 minutes on each side or to desired doneness.
  4. Slice thinly at an angle across grain.
  5. Toss salad lightly with dressing, arrange meat over top.