- 1 pound skirt steak
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- salt and pepper
- 2 tablespoons canola oil
- 1 large head romaine lettuce, end trimmed, leaves thinly sliced
- 1 English cucumber, peeled and diced
- 1 large tomato, stemmed and diced
- 1 cup shredded cheddar cheese
- 1 avocado, pitted and diced
- 3/4 cup chunky tomato salsa, divided
- 4 tablespoons sour cream, divided
Sprinkle each side of the skirt steak with the cumin, chile powder, and pinch of both salt and pepper. Pour the oil into a large cast-iron skillet set over medium-high heat. When oil starts to shimmer, add the skirt steak. Cook until medium rare, three to four minutes a side, depending on how thick the steak is. (130°F. is the ideal, so if the exterior is nicely caramelized, but the inside registers below that on a meat thermometer, just reduce the heat to medium and continue cooking until it is right.) When done, set the steak aside for at least five minutes. Slice into 1/4-inch thick slices.
In a large bowl, add the romaine, cucumber, tomato, cheese, avocado, 1/2 cup salsa, and two tablespoons of the sour cream. Toss until combined. Season with salt and pepper.
Divide the mixture between four large bowls. Add tortilla chips along the sides of the bowl, or simply crumble them up and toss them in. Top each bowl with a 1/4 of the grilled steak, plus an extra spoonful of the salsa and sour cream. Serve immediately.