Skirt steak with tomato-avocado salad
Love a great gluten and diary free dinner! You can find this one in my “School Days” cookbook in the chapter called “The Short List” because it has so few ingredients.
Two important notes on skirt steak: make sure you let it rest after grilling for 10 minutes and always cut AGAINST the grain!
XO, km
THE DISH:
skirt steak with tomato-avocado salad | serves 4
THE STUFF:
1 1/2 lbs skirt steak
EVOO
Kosher S+P
1 big pint cherry tomatoes, halved
2 ripe avocados, cubed
1/2 cup parsley, cilantro or basil, chopped
1 Tbsp red wine vinegar
THE HOW-TO:
Season the skirt steak with EVOO and S+P and let sit at room temperature while you preheat the grill to high heat.
Grill the steak for 3 minutes per side and then transfer to a cutting board to rest while you make the tomato-avocado salad.
In a mixing bowl, gently stir together the cherry tomatoes, avocado, cilantro, 2 teaspoons EVOO and the red wine vinegar. Season to taste with salt and pepper.
Cut the steak AGAINST the grain and arrange on a platter. Spoon the tomato-avocado salad on top and serve at once.