Smoky And Fiery Skirt Steak With Avocado-Oregano Relish - cooking recipe

Ingredients

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

Preparation

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