The heart of this salad is the meat, matched so well to the herb. Fresh oregano steers the flavor profile toward Mexico, and lots of avocado rounds out the richness so that no oil is needed in the vinaigrette.
MAKES 4 SERVINGS
1 / 2 cup freshly squeezed lime juice
1 chipotle chile in adobo sauce, chopped (or to taste)
2 cloves garlic, minced
2 teaspoons finely chopped fresh oregano
1 / 2 teaspoon ground cumin
1 pound skirt steak, at room temperature
Coarse sea salt and freshly ground black pepper to taste
3 cups loosely packed fresh cilantro leaves
1 large bunch green onions, green part only, chopped
2 just-ripe Hass avocados, thinly sliced crosswise
1 / 2 cup pumpkin seeds, toasted
Combine the lime juice, chipotle, garlic, oregano and cumin in a bowl and mix to blend. Set aside.
Heat a cast-iron or other heavy skillet over high heat until it is smoking. Cut the steak into pieces large enough to fit into the skillet in one layer. Season each well on both sides with salt and pepper. Lay the pieces into the pan and cook until rare, 2 to 4 minutes on each side depending on the thickness of the meat. Transfer to a cutting board and let stand 5 minutes.
Cut the meat across the grain into thin slices. Transfer to a bowl with the juices. Add the lime-juice mixture and toss to mix. Season with more salt and pepper if you like.
Just before serving, add the cilantro, green onions and avocado and toss to mix. Sprinkle with the pumpkin seeds and serve.
Per serving: 456 calories; 30 grams protein; 18 grams carbohydrates; 9 grams fiber; 31 grams fat; 7 grams saturated fat; 50 milligrams cholesterol; 103 milligrams sodium.
Regina Schrambling wrote this article for the Los Angeles Times, which provided the recipe and analysis.