Easiest (and BEST) Skirt Steak

Need a quick, easy, go-to summer grilling recipe?

I'm going to share mine.  I found it in a compilation recipe book on clearance for $2 at Half-price Books and have made it countless times since then.  It's so easy, yet so full of flavor.  It's by Bobby Flay, and I've heard he knows what he's doing when it comes to grilling.

I'm planning to make it this week when we have some company over for dinner.  And as I was searching for a complimentary side dish, I happened to find these Mexican style green beans that look delicious.  I'm going to try them out.

Smoky Fiery Skirt Steak with Avocado Oregano Relish

Smoky and Fiery Dressing

• 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

Avocado-Oregano Relish

• 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

Grilled Skirt Steak

• 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. 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. 2
   Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
3. 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. 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.