Chile Steak With Avocado Tomato Salad |
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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Easy, tasty dish that is quick to prepare. I found this in a Good Housekeeping mag. Ingredients:
2 chipotle chiles in adobo, finely chopped |
2 cloves garlic, minced |
2 tablespoons honey |
2 teaspoons fresh lime juice |
1 teaspoon dried oregano |
3/4 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
1 (1 1/4 lb) skirt steaks |
1 pint cherry tomatoes or 1 pint yellow cherry tomato, each cut in half |
1 ripe avocado, peeled,pitted,cut into 3/4 inch dice |
2 tablespoons coarsely chopped fresh cilantro leaves |
2 teaspoons fresh lime juice |
1/8 teaspoon salt |
Directions:
1. Mix chipotles, garlic, honey and lime juice; set aside.
2. Mix oregano, salt and pepper; rub all over steak.
3. Heat a ridged grill pan (or prepare your outdoor grill), until very hot; place steak in pan or grill and brush top with half of the chipotle mixture and cook 2 minutes; turn steak over, brush with remaining chile mixture and cook 2-3 minutes longer for medium-rare, or until desired doneness; turn steak over again; cook 30 seconds.
4. Transfer to a cutting board and keep warm.
5. Avocado Tomato Salad: mix tomatoes, avocado, cilantro, lime juice and salt.
6. Thinly slice steak and serve with avocado salad.
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