Honey Lime Grilled Skirt Steak with Avocado Tomato Relish
Fire up your grill for this irresistible Honey Lime Grilled Skirt Steak with Avocado Tomato Relish—a bold yet refreshing dish that’s perfect for summer gatherings or weeknight indulgence. The marinade combines zesty lime juice, sweet honey, and aromatic spices like cumin and chili powder, infusing the tender skirt steak with vibrant flavor in just 30 minutes. Grilled to perfection, the steak is paired with a creamy avocado and juicy cherry tomato relish, accented by the heat of jalapeño and the brightness of fresh cilantro. This quick and easy recipe, ready in under 30 minutes of active prep, delivers a stunning balance of smoky, tangy, and savory notes with a pop of freshness in every bite. Perfect for topping a salad, stuffing into tacos, or enjoying as-is, this dish is a guaranteed crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound Skirt steak
- 3 tablespoons Lime juice
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Avocado, diced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, finely diced
- 2 tablespoons Cilantro, chopped
- 1 small Jalapeño, seeded and minced
- 1 tablespoon Lime juice (for relish)
- 0.25 teaspoon Salt (for relish)
Instructions
In a small bowl, whisk together lime juice, honey, olive oil, minced garlic, ground cumin, chili powder, salt, and black pepper to create the marinade.
Place the skirt steak in a large resealable plastic bag or a shallow dish and pour the marinade over the steak. Ensure the steak is fully coated. Seal the bag or cover the dish, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
While the steak marinates, prepare the avocado tomato relish. In a medium-sized bowl, combine diced avocado, halved cherry tomatoes, red onion, chopped cilantro, minced jalapeño, lime juice, and salt. Gently toss to combine. Cover and refrigerate until ready to use.
Preheat a grill or grill pan to high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and let any excess drip off. Place the steak on the hot grill and cook for 3-5 minutes per side, depending on desired doneness. For medium-rare, aim for an internal temperature of 130°F.
Transfer the grilled steak to a cutting board and let rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain and arrange on a serving platter.
Top the steak slices with the avocado tomato relish or serve the relish on the side. Enjoy immediately!
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 207.7 g | 266% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 41.5 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 3141 mg | 67% | |
*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.
