INGREDIENTS
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5 tbsp. extra-virgin olive oil, divided
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2 bell peppers, cored, halved and sliced 1â4" thick
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1/2 medium onion, thinly sliced
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Kosher salt
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Freshly ground black pepper
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1 1/4 lb. skirt steak
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1 tsp. chili powder
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3 tbsp. lime juice
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3 romaine hearts, sliced 1â2" thick (12 cups)
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1 avocado, chopped
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1/4 c. fresh cilantro leaves, plus more for garnish