Smoky and Fiery Skirt Steak with Avocado Oregano Relish
Elevate your weeknight grilling game with this smoky and fiery skirt steak, perfectly paired with a creamy avocado oregano relish. The steak is rubbed with a bold blend of smoked paprika, cumin, chili powder, and garlic for a robust, flame-kissed flavor, while the relish brings a zesty burst of freshness with ripe avocados, lime juice, jalapeño, and fragrant oregano. Quick to prepare in under 30 minutes, this recipe is ideal for anyone craving a restaurant-quality meal at home. Serve this tender, juicy steak with the relish draped over the top or as a side, and watch as this vibrant dish becomes the star of your summer table. Perfect for grill enthusiasts and lovers of smoky, spicy flavors alike!
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Recipe Information
Ingredients
- 1 lb skirt steak
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 ripe avocados
- 2 tbsp fresh oregano leaves
- 2 tbsp lime juice
- 0.25 red onion
- 1 jalapeño
- 1 tsp honey
- 2 tbsp fresh cilantro
Instructions
In a small bowl, mix the smoked paprika, ground cumin, chili powder, garlic powder, kosher salt, and black pepper to create the spice rub.
Rub the skirt steak with 1 tablespoon of olive oil, then generously coat with the spice rub on all sides. Set aside to marinate for 10-15 minutes while preparing the relish.
For the avocado oregano relish, scoop the flesh of the avocados into a medium bowl. Mash lightly with a fork, leaving some chunks for texture.
Finely chop the red onion, jalapeño (remove seeds for less heat, if desired), fresh oregano, and cilantro. Add them to the bowl with the avocados.
Stir in lime juice, honey, 1 tablespoon of olive oil, and a pinch of salt. Mix well to combine. Taste and adjust seasoning, if needed, then set aside.
Preheat a grill or grill pan over high heat. Lightly oil the grates to prevent sticking.
Grill the skirt steak for 3-4 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Remove from heat and let rest for 5 minutes before slicing.
Slice the steak against the grain into thin strips. Serve with a generous spoonful of avocado oregano relish on top or on the side.
Optional: Garnish with additional cilantro leaves and lime wedges for extra freshness.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 2.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 807 mg | 17% | |
*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.
