Grilled Fajita Salad with Texas on the Plate

Purchase Grilled Fajita Salad with Texas on the Plate

Grilled Fajita Salad with Texas on the Plate
Dry County Tequila Lime Dressing :
1 pound beef skirt steak
1 jar Texas on the Plate Holy Mole Marinade
Texas on the Plate Cattlemen's Choice Rub for Steak and Beef
Mixed Salad Greens
Texas on the Plate Dry Country Tequila Lime Dressing
Chili-Toasted Tortilla Strips, see recipe below

Trim the edges and ends of skirt steak to remove all thin, stray edges. Place the meat in a heavy-duty, zip-sealing bag. Seal the bag and turn it over several times to coat the meat. Place the bag on a large plate and refrigerate for at least four hours or overnight. When ready to grill the meat, remove it from the bag and pat dry with absorbent paper towels. Preheat gas char grill to medium heat. Rub both sides of the meat with some of the Cattlemen's Choice Rub. Place the meat on the preheated grill and grill to an internal temperature of 135 degrees using an instant-read meat thermometer, about 20 minutes. Remove meat to a cutting board and allow it to rest for 10 minutes before slicing into 1/2-inch slices against the grain. Pile desired amount of mixed greens on each serving plate and drizzle desired amount of Tequila Lime Dressing in a Z-line across the greens. Arrange 1/4 of the sliced skirt steak on each salad and top with a nest of the Chili-Toasted Tortilla Strips. Serves 4.

Purchase Grilled Fajita Salad with Texas on the Plate

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