Chili-Rubbed Steak with Fresh Avocado Tomato Salad

Ingredients

Localized ingredient list prepared for quick scanning.

• 0.75 teaspoon salt
• 2 adobe chiles in adobo seasoning, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1 teaspoon dried oregano, crushed
• 0.25 teaspoon ground black pepper
• 1.25 lbs beef-skirt steak
• 1 pint cherry tomatoes, each cut in half
• 1 ripe avocado, pitted, peeled, and cut into 3/4-inch chunks
• 1 teaspoon fresh cilantro leaves, coarsely chopped
• 2 teaspoons fresh lime juice
• 0.125 teaspoon salt

Method

Follow the steps in order for the best result.

1. To prepare the chili steak rub, combine the chopped adobe chiles, crushed garlic, honey, and lime juice in a small cup or bowl and mix thoroughly.
2. In a separate cup, mix the crushed oregano, salt, and black pepper. Use this mixture to generously rub all over the beef-skirt steak, ensuring it's evenly coated.
3. Heat a skillet or grill pan over high heat until it is very hot. Place the steak in the hot pan. Brush the top half of the steak with the chili mixture. Cook for a few minutes, allowing the steak to develop a nice sear.
4. Turn the steak over and brush the remaining side with the remaining chili mixture. Continue to cook for approximately 2-3 minutes for medium-rare, or adjust the cooking time to reach your desired level of doneness. For even cooking, turn the steak again and cook for an additional 30 seconds.
5. Remove the steak from the pan and transfer it to a cutting board. Tent loosely with foil to keep warm while you prepare the salad.
6. For the avocado-tomato salad, combine the halved cherry tomatoes, avocado chunks, chopped cilantro, lime juice, and salt in a medium-sized bowl. Gently toss the ingredients together until well combined. This should yield approximately 3 cups of salad.
7. Thinly slice the steak against the grain and serve immediately alongside the fresh avocado-tomato salad. Enjoy!