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Makes four servings Prep time: 10 minutes Marinate: 30 minutes Cooking time: 10 minutes 1 pound beef skirt steak 1 jar (16 ounces) Pace Salsa Verde 8 cups chopped romaine lettuce 1/4 cup shredded Mexican cheese blend 1/4 cup sliced pitted ripe olives (optional) 1/4 cup sour cream (optional)

Pour 1 cup salsa into shallow nonmetallic dish or resealable plastic bag. Add steak and turn to coat. Cover dish or seal bag and refrigerate for 30 minutes or overnight. Lightly oil grill rack and heat grill to medium. Grill steak for 10 minutes or until desired doneness, turning it over halfway through cooking and basting it often with marinade. Throw away any remaining marinade. Slice steak diagonally into thin slices. Divide lettuce among 4 bowls. Top each with 1/4 of the steak, 2 tablespoons salsa and 1 tablespoon cheese. Top each with 1 tablespoon olives and 1 tablespoon sour cream, if desired. All materials courtesy of Pace. For more creative summer recipes and serving suggestions using Pace Picante sauce and the new specialty salsas featuring fresh, authentic ingredients, visit the Pace website at