Chile Steak With Avocado-Tomato Salad

• For Chile Steak
• 3/4 teaspoon salt
• 2 adobe chiles in adobo seasoning, finely chopped
• 2 garlic cloves, crushed
• 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1 teaspoon dried oregano, crushed
• 1/4 teaspoon ground black pepper
• 1 1/4 lbs beef-skirt steak
• For Avocado-Tomato Salad
• 1 pint cherry tomatoes, each cut in half
• 1 ripe avocado, pitted, peeled, and cut into 3/4-inch chunks
• 1 teaspoon fresh cilantro leaves, coarsely chopped
• 2 teaspoons fresh lime juice
• 1/8 teaspoon salt

1. To prepare chile steak: in cup, mix chiles, garlic, honey, and lime juice.
2. In another cup, mix oregano, salt, and pepper. Use to rub on steak.
3. Heat pan until very hot. Place steak in pan; brush top half with chile mixture and cook. Turn steak over; brush with remaining mixture and cook 2-3 min for med-rare or until desired doneness. Turn again. Cook 30 sec. Transfer steak to cutting board; keep warm.
4. Meanwhile, prepare avocado-tomato salad. In bowl, mix tomatoes, avocado, cilantro, lime juice, and salt. Makes about 3 cups.
5. Thinly slice steak; serve with avocado salad.

salt, chiles, garlic, honey, lime juice, oregano, ground black pepper, beefskirt steak, avocadotomato salad, cherry tomatoes, avocado, fresh cilantro, lime juice, salt

Taken from www.food.com/recipe/chile-steak-with-avocado-tomato-salad-353049 (may not work)