Smoky And Fiery Skirt Steak With Avocado-Oregano Relish

• Smoky and Fiery Dressing
• 1/4 cup red wine vinegar
• 2 garlic cloves, chopped
• 2 chipotle chiles in adobo
• 1 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup canola oil
• 1/4 cup finely chopped fresh cilantro leaves
• Avocado-Oregano Relish
• 2 ripe Hass avocadoes, pitted, peeled, and coarsley chopped
• 1/2 medium red onion, finely chopped
• 2 limes, juice of
• 2 tablespoons canola oil
• 1 tablespoon finely chopped fresh oregano leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• Grilled Skirt Steak
• 2 lbs skirt steaks, cut crosswise into 3 equal pieces
• 1 tablespoon canola oil
• 1 teaspoon kosher salt
• 2 teaspoons fresh ground black pepper

1. Smoky and Fiery Dressing: Combine the vinegar, garlic, chiles, 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 2 times just to incorporate.
2. Avocado-Oregano Relish: Combine all the ingredients for the relish in a medium bowl.
3. Grilled Skirt Steak: Heat your grill to high. Brush the steak with the oil and season both sides with salt and pepper. Grill, turning once, for 6 to 8 minutes until slightly charred and cooked to medium-rare. Transfer to a cutting board and let rest for 5 minutes.
4. Cut the meat against the grain into 1/2-inch thick slices. Drizzle each serving with dressing and top with 2 tablespoons of the avocado relish. Serve the remaining relish on the side if desired.

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Taken from www.food.com/recipe/smoky-and-fiery-skirt-steak-with-avocado-oregano-relish-417159 (may not work)