Southwestern Steak Salad

1 lb skirt steak, trimmed
Salt and pepper
2 hearts romaine lettuce, torn
1 avocado, diced
½ cucumber, peeled and diced small
6 small tomatoes, cut into wedge
1 small red onion, thinly sliced
1-2 cans chipotle chilies, minced
¼ cup OLIVE MILL Lime oil
2 t. honey

Heat large skillet, cut steak into 4 pieces and season with salt and pepper. Cook 2 ½ min. per side for rare. (add more time if desired) Transfer to plate and cover loosely with foil. Let rest 5 minutes, then thinly slice. Meanwhile in a large bowl, toss lettuce, avocado, cucumber, tomatoes, onion and salt and pepper. In a small bowl, combine chile, lime oil and honey. Gradually whisk in any juices from steak. Pour dressing over salad and toss; add steak and toss again.

Persian Lime Extra Virgin Olive Oil

This fruity, tangy oil from California has a long, sweet lime finish.