Jason has decided that (other than beets) steak is his new favorite thing to have on a salad...and I think I agree! This salad seriously hit the spot. It was the perfect amount of spice while still being fresh and crisp. It was also a really fast meal to make with little clean-up (!).
We had a slice of fresh jalapeno cheddar bread (from the farmer's market) with it...If you can find a jalapeno cheddar loaf at your grocery or market then I would seriously reccommend buying it to serve with the salad!
½ lb. thin steak
1 teaspoon each chili powder (adjust based on how spicy you want it!), garlic powder, cumin, salt, and pepper
1 head red-leaf lettuce, washed and sliced
1 ripe avocado, sliced
4 Roma tomatoes, diced
½ cup crushed tortilla chips
¼ cup ranch dressing (I used a buttermilk ranch)
Optional: 4 slices jalapeno cheddar bread served warm, with butter
Preheat broiler on low. Lay steak on dishwasher safe cutting board (or a plate) and rub with spices. Let rest 5 minutes, while broiler heats. Place on foil-lined baking sheet and place on top rack in oven. Allow to broil, around 5 minutes for medium. Adjust according to taste (and thickness of steak). Remove from oven and allow to rest, 7-10 minutes before slicing. Slice, against the grain, in thin strips.
While steak cooks and rests prepare the remaining ingredients. Wash lettuce, slice lettuce, dice tomatoes, and slice avocado. Crush chips with your hands. Divide all ingredients equally between 4 bowls. Top with ranch. Add steak to bowls and serve!