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- user reviews (6)
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1
English cucumber
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1
medium avocado, peeled and pitted
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1/4
cup sour cream
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1/4
cup roughly chopped fresh dill
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2
tablespoons lime juice
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2
teaspoons minced jalapeno chile peppers
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1
teaspoon minced garlic
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1/2
teaspoon kosher salt
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2
teaspoons kosher salt
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1
teaspoon dry mustard
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1
teaspoon chipotle chile powder
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1/2
teaspoon ground pepper
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1/2
teaspoon ground coriander
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1/2
teaspoon ground cumin
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2
pounds skirt steak, trimmed of excess fat
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1
recipe Cucumber Salad
1. For Avocado Dipping sauce, cut about 3 inches from cucumber and coarsely chop (reserve remaining for Cucumber Salad). Place in food processor or blender. Add avocado, sour cream, dill, lime juice, jalapeno, garlic, and 1/2 teaspoon salt. Puree until smooth. Pour into a bowl, cover, and refrigerate until ready to use.
2. In small bowl combine 2 teaspoons salt, mustard, chipotle chili powder, black pepper, corriander, and cumin; set aside. Cut steak into foot-long pieces, if needed, to make them easier to handle on the grill. Lightly brush steaks on all sides with olive oil; season evenly with rub. Let stand at room temperature for 30 minutes.
3. Prepare grill for direct cooking over high heat (about 500 degrees F).* Grill steaks over direct high heat, with lid closed as much as possible, 4 to 6 minutes for medium-rare, turning once or twice. Remove from grill and let rest for 5 minutes. Slice across the grain in 1/2-inch-thick slices. Serve warm with Avocado Dipping Sauce and Cucumber Salad.
- Tip *Direct Grilling:For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.
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Reserved cucumber, sliced (from recipe above)
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1
miniature yellow sweet pepper, sliced
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1
small shallot, sliced
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1/4
cup chopped red sweet pepper
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2
tablespoons lime juice
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1
tablespoon olive oil
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1
tablespoon chopped fresh dill
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Salt
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Black pepper
In a bowl combine the reserved cucumber, yellow pepper, shallot, red pepper, lime juice, olive oil, dill, salt, and pepper.
- Servings Per Recipe 6,
- Calories 363,
- Protein (gm) 33,
- Carbohydrate (gm) 7,
- Fat, total (gm) 22,
- Cholesterol (mg) 90,
- Saturated fat (gm) 7,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 2,
- Vitamin A (IU) 486,
- Vitamin C (mg) 34,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 44,
- Cobalamin (Vit. B12) (µg) 6,
- Sodium (mg) 695,
- Potassium (mg) 825,
- Calcium (DV %) 40,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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Has anyone ever tried this with indirect heat and smoke? I live in Miami and it's 95 in the shade today and standing over a grill and roasting myself isn't my idea of a bang up time.
6/14/2011 12:43:40 PM Report AbuseMade this over the weekend and LOVED IT!!!!! Super easy and a nice way to season the skirt steak and a GREAT dipping sauce. I served it with red potatoes that we seasoned and grilled and the dipping sauce was great with them too! Will be making this again!
7/25/2010 08:51:30 PM Report AbuseGoing in my "best of the best" recipe file.
7/17/2010 06:27:00 PM Report AbuseLove it! I have made this both with and without the dill and prefer without. The avocado dipping sauce is so tasty, we eat have eaten with pita chips or used it on homemade burritos the next day. Used the rub on a 2 lb. tri-tip, cooked over direct-indirect heat for 20 minutes on each side...perfect!
7/11/2010 04:54:56 PM Report AbuseThe recipe looks great, but the photo shows the meat cut WITH the grain!
7/9/2010 03:48:44 PM Report Abuse