Ingredients

• 1-1/2 pounds Certified Hereford Beef skirt steak, cut into 4 to 6-inch pieces
• Salt
• 8 cups mixed salad greens
• 2 large tomatoes, cut into wedges
• 1 cup thinly sliced red onion
• 1/2 cup pimento-stuffed green olives
Marinade:
• 1/4 cup fresh lime juice
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
Dressing:
• 1 medium ripe avocado, coarsely chopped
• 3/4 cup water
• 1/4 cup fresh lime juice
• 1 peeled clove garlic
• 1/2 teaspoon salt

Instructions

• Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
• Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
• Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.