5 tbsp. extra-virgin olive oil, divided
2 bell peppers, cored, halved and sliced 1⁄4″ thick
1/2 medium onion, thinly sliced
Freshly ground black pepper
1 1/4 lb. skirt steak
1 tsp. chili powder
3 tbsp. lime juice
3 romaine hearts, sliced 1⁄2″ thick (12 cups)
1 avocado, chopped
1/4 c. fresh cilantro leaves, plus more for garnish
In a large, non-stick skillet over medium high heat, heat 1 tablespoon oil. Add peppers, onion, salt and pepper. Cook, stirring occasionally, until golden brown and very soft, 16 to 18 minutes.
Meanwhile, season steak with chili powder, salt and pepper. Heat 1 tablespoon oil in a large skillet. Cut steak into 2 or 3 pieces to fit into the skillet, and then cook, turning once, until nicely browned and barely pink in the center, 5 to 7 minutes. Let rest five minutes before slicing.
Whisk lime juice, remaining 3 tablespoons oil, and salt and pepper in a large bowl. Add romaine, avocado and cilantro leaves, and toss to combine. Divide between serving plates and top with pepper-onion mixture and sliced steak. Garnish with more cilantro leaves and season with salt and pepper.
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