Chile Steak With Avocado-Tomato Salad - cooking recipe

Ingredients

For Chile Steak
3/4 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
1/4 teaspoon ground black pepper
1 1/4 lbs beef-skirt steak
For Avocado-Tomato Salad
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
1/8 teaspoon salt

Preparation

To prepare chile steak: in cup, mix chiles, garlic, honey, and lime juice.
In another cup, mix oregano, salt, and pepper. Use to rub on steak.
Heat pan until very hot. Place steak in pan; brush top half with chile mixture and cook. Turn steak over; brush with remaining mixture and cook 2-3 min for med-rare or until desired doneness. Turn again. Cook 30 sec. Transfer steak to cutting board; keep warm.
Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime juice, and salt. Makes about 3 cups.
Thinly slice steak; serve with avocado salad.