Chile Steak With Avocado Tomato Salad
- Ready In:
- 21mins
- Ingredients:
- 13
- Serves:
-
4
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
-
Avocado Tomato Salad
- 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
- Mix chipotles, garlic, honey and lime juice; set aside.
- Mix oregano, salt and pepper; rub all over steak.
- 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.
- Transfer to a cutting board and keep warm.
- Avocado Tomato Salad: mix tomatoes, avocado, cilantro, lime juice and salt.
- Thinly slice steak and serve with avocado salad.
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Reviews
-
Having lived in TX for the majority of my life, and tasted all kinds of seasonings-- this was super easy and very good!! As previous post no need to marinade...the salad was great too!! I added a bit of chives and more cilantro just because of personal choice oh and also added some green bell pepper, but i'm sure it'd be tasty with those ingredients as well!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin