Chile Steak with Avocado Tomato Salad
Elevate your steak night with this bold and refreshing Chile Steak with Avocado Tomato Salad! Featuring tender, juicy skirt steak coated in a smoky blend of chile powder, garlic, cumin, and spices, this recipe offers a perfect harmony of heat and flavor. Paired with a vibrant salad of creamy avocado, sweet cherry tomatoes, crisp red onion, and tangy lime, it's a dish that bursts with color and freshness. Ready in just 25 minutes, this easy, gluten-free meal is ideal for grilling season or a quick weeknight dinner. Serve with a squeeze of lime and a sprinkle of cilantro for a satisfying, crowd-pleasing feast that highlights Tex-Mex-inspired goodness!
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 1 tablespoon Chile powder
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Ripe avocado
- 1 pint Cherry tomatoes
- 0.5 medium Red onion
- 1 large Lime
- 0.25 cup Cilantro
- 0.5 teaspoon Salt (for salad)
- 0.25 teaspoon Black pepper (for salad)
Instructions
Preheat your grill or grill pan over medium-high heat.
In a small bowl, mix together the chile powder, garlic powder, ground cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Rub the spice mixture evenly over both sides of the skirt steak. Drizzle with 1 tablespoon of olive oil and set aside.
Slice the avocados into bite-sized chunks and halve the cherry tomatoes. Thinly slice the red onion and roughly chop the cilantro.
In a large mixing bowl, combine the avocado, tomatoes, red onion, and cilantro. Squeeze the juice of one lime over the mixture. Add 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 tablespoon of olive oil. Gently toss to combine and set aside.
Cook the steak on the preheated grill for 4–5 minutes per side, or until the internal temperature reaches your desired level of doneness (e.g., 130°F for medium-rare).
Let the steak rest for 5 minutes after cooking, then slice it thinly against the grain.
Serve the sliced steak alongside the avocado and tomato salad. Optionally, garnish with additional lime wedges or cilantro.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 17.1 g | 6% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 3.4 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
