This is a Phase3 #FMD dinner suggestion – Serves 1


  • 1 Tbs. freshly squeezed lime juice; more as needed
  • Kosher salt
  • ½ onion, thinly sliced
  • 6 oz. skirt steak
  • Freshly ground black pepper
  • ¾ ripe avocado
  • 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  • Aleppo pepper, for sprinkling (optional)
 Cut the avocado in half lengthwise, remove the pits, and slice ¾ of the flesh diagonally into about 1⁄4-inch slices. Slice ½ onion thinly. Set aside.
Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.)
Season the beef with salt. Warm a large cast-iron skillet over high heat until very hot.
Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat.
 Transfer to a plate and let rest for about 5 minutes.
Thinly slice the meat against the grain. Arrange the skirt steak on  the salad. Arrange the onion slices and top with the avocado.
Drizzle lime juice on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using).
Serve immediately.