Ingredients
1 jar Pace® Salsa Verde
1 beef skirt steak
8 c. chopped romaine lettuce
1/4 c. shredded Mexican cheese blend
1 medium tomato
1/4 c. sliced pitted ripe olives
1/4 c. sour cream
Preparation
Step 1Pour 1 cup salsa into a shallow, nonmetallic dish or resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for 30 minutes or overnight.Step 2Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes or to desired doneness, turning it over once halfway through grilling and basting often with the marinade. Discard any remaining marinade.Step 3Slice the steak diagonally into thin slices. Divide the lettuce among 4 bowls. Top each with 1/4 of the steak, 2 tablespoons salsa, 1 tablespoon cheese, and 1/4 cup tomato. Top each with 1 tablespoon olives and 1 tablespoon sour cream, if desired.
