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You'll find that they are all fairly versatile, and which you choose may just depend on personal preference

Seal and refrigerate for several hours before grilling or roasting for great flavor

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Ingredients For the Steak 1 lb skirt steak (flank steak works well as an alternative) 2 tablespoons extra virgin olive oil Juice of 1 lime 2 garlic cloves, minced cup cilantro leaves and stems, minced teaspoon ground cumin teaspoon red chili powder teaspoon crushed red pepper flakes teaspoon cayenne pepper 1 teaspoon coarse salt teaspoon ground black pepper For the Salad red onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 cup cherry tomatoes, halved 3 - 4 cups romain lettuce, roughly chopped 3 -4 cups mixed spring greens Fresh cilantro, roughly chopped and lime slices for garnish Extra virgin olive oil, for sauting For the Dressing 1 cup fresh cilantro leaves and steams cup plain yogurt 1 ripe avocado 1 tablespoons lime juice 1 teaspoon white wine vinegar 1 teaspoon garlic, minced (1 clove is fine) teaspoon salt (more as desired) Pinch of fresh ground black pepper cup water Instructions Marinate the Steak Combine the skirt steak and all the ingredients for the marinade in a gallon sized Ziploc bag