Smokey and Fiery Skirt Steak with Avocado-Oregano Relish

[ButterSticks]

Serves six

Smokey and Fiery Dressing

1/4 cup red wine vinegar
2 cloves garlic, chopped
2 chipotle peppers in adobo
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup canola oil
1/4 cup finely chopped fresh cilantro leaves

Combine the vinegar, garlic, chipotle, 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 two times just to incorporate.

Avocado-Oregano Relish

2 ripe Hass avocados, coarsely chopped
1/2 medium red onion, finely chopped
Juice of 2 limes
2 tablespoons canola oil
1 tablespoon finely chopped fresh oregano leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Combine all of the ingredients in a medium bowl.

Grilled Skirt Steak

2 pounds skirt steak, cut crosswise into 3 equal pieces
1 tablespoon canola oil
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper

Heat your grill to high.

Brush the steak with the oil, and season on both sides with the salt and pepper. Grill for six to eight minutes, turning once, until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for five minutes.

Slice the meat against the grain into 1/2-inch thick slices. Drizzle each serving with the vinaigrette, and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side, if desired.