Another Grilling Success

This is a recipe I picked out over the weekend from one of Bobby Flay's cookbooks, Grilling for Life. It is called the Smoky and Fiery Skirt Steak With Avocado-Oregano Relish and once again, I was beyond impressed with how delicious this meal turned out! David said that it was fairly easy to make, but that it did take a little time since you had to make a sauce and the relish besides prepping and grilling the steak, not to mention the sides we had with the skirt steak as well. This time around we had corn and homemade garlic mashed potatoes and everything turned out SO yummy! I wanted to share the recipe here, however it appears not to be published online anywhere so you'll have to pick up a copy of the cookbook for the "real deal", but below is a photo and adapted recipe that I did find online. It looks fairly similar to the recipe from the cookbook from a glance. 

Total time: 35 minutes

Skirt steak, a chewy cut that's full of beefy flavor, is the perfect vehicle for the big flavors of this dressing. This cut is similar to flank steak but thinner, so it cooks faster. The smokiness comes from chipotle chiles, canned smoked jalapeños, found in the international aisle of your supermarket. If you are an avocado lover, throw another one into the relish.

For the Smoky and Fiery Dressing:

1/4 cup red wine vinegar

2 garlic cloves, chopped

2 chipotle chiles in adobo, drained

1 teaspoon honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup canola oil

1/4 cup finely chopped fresh cilantro leaves

For the Avocado-Oregano Relish:

2 ripe Hass avocados, pitted, peeled and coarsely chopped

1/2 medium red onion, finely chopped

Juice of 2 limes or to taste

2 tablespoons canola oil

1 tablespoon finely chopped fresh oregano leaves

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the steak

1 (2-pound) skirt steak

1 tablespoon canola oil

1 teaspoon kosher salt

2 teaspoons freshly ground black pepper

To make the dressing: In a blender, combine vinegar, garlic, chiles, honey, salt and pepper and process 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.

To make the relish: In a bowl, combine avocados, onion, lime juice, oil, oregano, salt and pepper.

Meanwhile, preheat grill to high. Brush the meat with oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes or until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes. 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.

— Adapted from "Bobby Flay's Grilling for Life" by Bobby Flay (Scribner, $22)

Per serving: 616 calories (percent of calories from fat, 73), 31 grams protein, 10 grams carbohydrates, 3 grams fiber, 51 grams fat (10 grams saturated), 77 milligrams cholesterol, 616 milligrams sodium.