Chile Steak With Avocado Tomato Salad

• 2 chipotle chiles in adobo, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons honey
• 2 teaspoons fresh lime juice
• 1 teaspoon dried oregano
• 34 teaspoon salt
• 14 teaspoon fresh coarse ground black pepper
• 1 (1 1/4 lb) skirt steaks
• 1 pint cherry tomatoes or 1 pint yellow cherry tomato, each cut in half
• 1 ripe avocado, peeled,pitted,cut into 3/4 inch dice
• 2 tablespoons coarsely chopped fresh cilantro leaves
• 2 teaspoons fresh lime juice
• 18 teaspoon salt

1. Mix chipotles, garlic, honey and lime juice; set aside.
2. Mix oregano, salt and pepper; rub all over steak.
3. Heat a ridged grill pan (or prepare your outdoor grill), until very hot; place steak in pan or grill and brush top with half of the chipotle mixture and cook 2 minutes; turn steak over, brush with remaining chile mixture and cook 2-3 minutes longer for medium-rare, or until desired doneness; turn steak over again; cook 30 seconds.
4. Transfer to a cutting board and keep warm.
5. Avocado Tomato Salad: mix tomatoes, avocado, cilantro, lime juice and salt.
6. Thinly slice steak and serve with avocado salad.

chiles, garlic, honey, lime juice, oregano, salt, fresh coarse ground black pepper, skirt steaks, tomatoes, avocado, fresh cilantro, lime juice, salt

Taken from www.food.com/recipe/chile-steak-with-avocado-tomato-salad-105273 (may not work)