Ingredients
1 large green avocado
1/2 cup fresh cilantro, coarsely chopped
1 lime
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
2 tablespoons fajita marinade
1 tablespoon minced garlic
1 lb beef skirt steak
3 tablespoons canola oil, divided
12 oz sliced portabella mushrooms
2 eggs (or 1/2 cup egg substitute)
1 1/4 cups Italian-style bread crumbs
1/4 cup grated Parmesan cheese
Large zip-top bag, optional
1 (12-oz) Bakery butter loaf cake
8 small dark chocolate peppermint patties
8 square fudge mint cookies
1 1/2 cups cold milk
1 (12-oz) box no-bake cheesecake mix (filling portion only)
Whipped topping (optional)
Description
Skirt Steak With Baked Avocados
Publix Super Markets
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