GAUCHO CHEESESTEAK SALAD

• 1/3 cup fresh parsley
• 1 clove garlic
• 1/2 jalapeño, 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.

*I don't use the skirt steak, the butcher at my local market suggested using what they call "Sandwhich Steak" and it works out great.


I found this recipe on Linda's Low Carb Menus and Recipe's website. We love it.