4 lbs skirt steaks, trimmed of excess fat |
extra virgin olive oil |
kosher salt |
fresh ground black pepper |
6 ripe yet firm peaches, halved and pitted |
3 limes, cut into 1/4-inch slices |
4 cups micro greens or 4 cups baby mixed greens |
1 cup toasted pecans |
3 ancho chilies, seeded and hand-torn into pieces |
2 tablespoons chili powder |
2 tablespoons ground coriander |
1 tablespoon ground cumin |
1 tablespoon sweet paprika |
1 tablespoon dried oregano |
1 tablespoon garlic powder |
1/4 teaspoon ground cinnamon |
1 teaspoon sugar |