This is a recipe for grilling steak that I got from Bobby Flay’s cookbook, “Grilling for Life.” I’m always on the lookout for a good grilling dish. This one fits the bill. It’s got avocado, chilies, oregano, cilantro, the works.  While the  gill is hot, and you need a unique option, this it it.


Serves 6
For the smokey and fiery dressing:
¼ cup red wine vinegar
2 cloves garlic, chopped
2 chipotle chilies in adobo
1 tsp honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup canola oil
¼ cup chopped fresh cilantro leaves

Combine the vinegar, garlic, chilies, 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 two times just to incorporate.

For the avocado-oregano relish:
2 ripe Hass avocados, pitted, peeled and coarsely chopped
Juice of 2 limes
½ medium red onion, finely chopped
2 tsp canola oil
1 tsp finely chopped oregano leaves
¼ tsp kosher salt
¼ tsp freshly ground black pepper

Combine all of the ingredients in a medium bowl.

For the grilled skirt steak:
2 lb. skirt steak, cut crosswise into 3 equal pieces
1 tsp canola oil
1 tsp kosher salt
2 tsp freshly ground black pepper


  1. Heat your grill to high.
  2.  Brush the steak with the oil and season both sides with the 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.
  3.  Cut the meat against the grain into ½-inch thick slices. Drizzle each with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.