Smoky and Fiery Skirt Steak With Avocado-Oregano Relish |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 6 |
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This recipe comes from Grilling for Life cookbook by Bobby Flay. Skirt steak is a chewy cut that's full of beefy flavor. It's the perfect vehicle for the big flavors of this dressing. The smokiness comes from the chipotle chiles, which are smoked jalapenos. Ingredients:
1/4 cup red wine vinegar |
2 garlic cloves, chopped |
2 chipotle chiles in adobo |
1 teaspoon honey |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/2 cup canola oil |
1/4 cup finely chopped fresh cilantro leaves |
2 ripe hass avocadoes, pitted, peeled, and coarsley chopped |
1/2 medium red onion, finely chopped |
2 limes, juice of |
2 tablespoons canola oil |
1 tablespoon finely chopped fresh oregano leaves |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
2 lbs skirt steaks, cut crosswise into 3 equal pieces |
1 tablespoon canola oil |
1 teaspoon kosher salt |
2 teaspoons fresh ground black pepper |
Directions:
1. Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, honey, salt, and pepper in a blender and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. Add the cilantro and pulse 2 times just to incorporate.
2. Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
3. Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
4. Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.
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