Click to see a close-up

1/3 cup fresh parsley
1 clove garlic
1/2 jalapeņo, seeded and roughly chopped
1/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons lime juice, juice of 1/4 lime
1 1/2 tablespoons red wine vinegar
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 small red onion, sliced thin, 2 1/2 ounces
2 Roma tomatoes, chopped, about 4 ounces
1 pound skirt steak
3 ounces leaf lettuce, chopped *
2 ounces Monterey Jack cheese, shredded, 1/2 cup

Place the first 9 ingredients in a food processor with the chopping blade inserted. Process until everything is well combined; pour into a bowl and stir in the onion and tomatoes.

Season the steak with salt and pepper; grill. Slice the steak across the grain and toss with the tomato mixture. Arrange the lettuce on 3 serving plates and top with steak mixture. Sprinkle with cheese.

Makes 3 servings
Do not freeze

* One ounce of lettuce will fill a dinner plate.

Per Serving: 525 Calories; 40g Fat; 35g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I got the idea for this salad from "Every Day with Rachael Ray" magazine. She put the steak mixture on sub rolls and I turned it into a salad. I cut way back on the dressing ingredients. She called for a full cup of olive oil for 4 sandwiches. I also used less steak. One pound was plenty for three servings and she called for 2 pounds for 4 sandwiches. I thought that the steak came out a little tough, but my husband and son really liked this and said the steak was fine. I grilled mine on my countertop grill, but it would have been even better grilled outside. Rachael pan fried hers. Click the photo for a close-up.

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