Ingredients:
2 chipotle chiles in adobo, finely chopped
2 cloves garlic, minced
2 tablespoons honey
2 teaspoons fresh lime juice
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 (1 1/4 lb) skirt steaks
1 pint cherry tomatoes or 1 pint yellow cherry tomatoes, each cut in half
1 ripe avocados, peeled,pitted,cut into 3/4 inch dice
2 tablespoons coarsely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1/8 teaspoon salt
Directions:
Mix chipotles, garlic, honey and lime juice; set aside.
Mix oregano, salt and pepper; rub all over steak.
Heat a ridged grill pan (or prepare your outdoor grill), until very hot; place steak in pan or grill and brush top with half of the chipotle mixture and cook 2 minutes; turn steak over, brush with remaining chile mixture and cook 2-3 minutes longer for medium-rare, or until desired doneness; turn steak over again; cook 30 seconds.
Transfer to a cutting board and keep warm.
Avocado Tomato Salad: mix tomatoes, avocado, cilantro, lime juice and salt.
Thinly slice steak and serve with avocado salad.
Servings: 4
Time preparation: 15 min.
Time total: 21 min.