Best Skirt Steak Skewers With Avocado And Pepper Sauce Recipes

SKIRT-STEAK SKEWERS WITH AVOCADO AND PEPPER SAUCE

Steps:

• In a blender, puree oil, bell pepper, chile, onion, orange and lemon juices, cumin seeds, oregano, and 1 teaspoon salt until smooth. (Sauce can be made up to 3 days ahead and refrigerated; remove 30 minutes before serving.) Transfer to a serving bowl; just before serving, stir and top with more oregano leaves and a drizzle of oil.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). On a work surface, lay 3 steak pieces flat in a row. Insert a long metal skewer through all 3 pieces, about 1/2 inch from one short end. Insert a second skewer through all 3 pieces, 1/2 inch from other short end. To ensure even cooking, spread pieces 1/2 inch apart on skewers. Repeat with remaining 3 pieces steak. Pat meat dry and generously season both sides with salt; let stand 10 minutes. Lightly brush grates with oil. Grill steak, flipping once, until charred in places, 7 to 9 minutes for medium-rare; 10 to 12 minutes for medium. Let rest 10 minutes, then slice steak against the grain. Serve over rice, with pepper sauce, avocado, and more oregano leaves.

SKIRT STEAK WITH PEPPERS

Steps:

• Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
• Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
• Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

SMOKY AND FIERY SKIRT STEAK WITH AVOCADO-OREGANO RELISH

Steps:

• 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.