Smoky and Fiery Skirt Steak With Avocado-Oregano Relish
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
6 serv.- Smoky and Fiery Dressing↗
- cup red wine vinegar↗1⁄4
- garlic cloves, chopped↗2
- chipotle chiles in adobo↗2
- teaspoon honey↗1
- teaspoon kosher salt↗1⁄4
- teaspoon fresh ground black pepper↗1⁄4
- cup canola oil↗1⁄2
- cup finely chopped fresh cilantro leaves1⁄4
- Avocado-Oregano Relish
- ripe Hass avocadoes, pitted, peeled, and coarsley chopped↗2
- medium red onion, finely chopped↗1⁄2
- limes, juice of↗2
- tablespoons canola oil↗2
- tablespoon finely chopped fresh oregano leaves1
- teaspoon kosher salt↗1⁄4
- teaspoon fresh ground black pepper↗1⁄4
- Grilled Skirt Steak
- lbs skirt steaks, cut crosswise into 3 equal pieces↗2
- tablespoon canola oil↗1
- teaspoon kosher salt↗1
- teaspoons fresh ground black pepper↗2
Step-by-step instructions
- 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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