Chile Steak With Avocado Tomato Salad

Easy, tasty dish that is quick to prepare. I found this in a Good Housekeeping mag.

• Ready In: 21 mins
• 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 1/4lb)  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

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.