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Heat the grill to medium-high heat.
Drizzle oil over the romaine hearts and vegedatas, giving them a light but thorough coating. The tomato, onion, pepper and avocado can be cooked in a grill basket or put on skewers. If skewering, put only one type of vegedable on each skewer so you can remove the skewers from the grill as each item finishes cooking (for example, you'll want to remove the avocado and tomato skewers from the grill before the onion and green pepper).
Mix 2 tablespoons of oil with the spices and salt and thoroughly coat skirt steak.
Put the skirt steak on the grill and spread the vegedable skewers and romaine evenly around it.
Close the lid and grill for 3 minutes, then flip the skirt steak and romaine quarters and turn the skewers.
Close the lid for another three minutes, then remove the steak (for rare) or grill another 2-3 minutes for medium. The avocado, tomatoes and romaine can also be removed after a total of 6-8 minutes on the grill. The onion and peppers can stay on longer, until they are lightly charred.
Slice the steak thinly and cut the romaine into bite-sized chunks. Toss with avocado, tomato and onions. Add salt to taste and garnish with a wedge of lime. Serve immediately.