Skirt Steak with Avocado and Tomatoes
Skirt steak is one of our favorite ingredients for weeknight dinners because it cooks in just 6 to 8 minutes. For a variation, swap the tomatoes for peaches, or try fresh corn kernels in place of avocados. Skirt Steak with Avocado and Tomatoes 1 1/2 lb. (750 g) skirt steak Kosher salt and freshly ground pepper 1 Tbs. olive oil 1 1/2 cups (9 oz./280 g) cherry tomatoes, preferably multicolored 2 ripe avocados 1/4 cup (1/3 oz./10 g) chopped fresh parsley leaves Juice of 1/2 lime Cutting with the grain, cut the steak into 3 pieces. Season with salt and pepper and let stand at room temperature for 15 minutes. In a grill pan or fry pan over high heat, warm the olive oil. Working in batches as needed to avoid crowding, add the steak and cook until medium rare, 3 to 4 minutes per side. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the cherry tomatoes in half and place in a large bowl. Pit and peel the avocados and ...