Name: Grilled Skirt Steak with Blistered Tomatoes and Guacamole
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 1/2 lb. skirt steak -; 2 tsp. cumin -; 1 tsp. coriander -; 2 garlic cloves, minced -; 4 tbsp. lime juice -; 3 tbsp. extra-virgin olive oil, divided -; 3 avocados, diced -; 2 tbsp. finely chopped red onion -; 2 tbsp. finely chopped fresh cilantro, plus cilantro leaves for serving -; 1/2 tsp. crushed red pepper flakes -; 3/4 c. red grape tomatoes, halved -; 3/4 c. yellow grape tomatoes, halved -; Kosher salt -; Freshly ground black pepper -

Ingredients for - Grilled Skirt Steak with Blistered Tomatoes and Guacamole

1. 1 1/2 lb. skirt steak

2. 2 tsp. cumin

3. 1 tsp. coriander

4. 2 garlic cloves, minced

5. 4 tbsp. lime juice

6. 3 tbsp. extra-virgin olive oil, divided

7. 3 avocados, diced

8. 2 tbsp. finely chopped red onion

9. 2 tbsp. finely chopped fresh cilantro, plus cilantro leaves for serving

10. 1/2 tsp. crushed red pepper flakes

11. 3/4 c. red grape tomatoes, halved

12. 3/4 c. yellow grape tomatoes, halved

13. Kosher salt

14. Freshly ground black pepper

How to cook deliciously - Grilled Skirt Steak with Blistered Tomatoes and Guacamole

1 . Stage

Place steak in a shallow glass baking dish. In a small bowl, whisk together cumin, coriander, garlic, 2 tablespoons lime juice, and 2 tablespoons olive oil. Pour mixture over steak, turning to coat, and marinate 10 minutes.

2 . Stage

Make guacamole: In a medium bowl, mash together avocado, onion, cilantro, red pepper flakes, and remaining 2 tablespoons lime juice until chunky, then season with salt.

3 . Stage

In a medium bowl, mix tomatoes with remaining 1 tablespoon olive oil and season with salt and pepper.

4 . Stage

Heat a grill pan over medium-high heat. Grill tomatoes until blistered, 4 minutes, then remove tomatoes and increase heat to high.

5 . Stage

Add steak to grill and season with salt and pepper. Grill 3 minutes per side for medium-rare, then let sit 5 minutes.

6 . Stage

Thinly slice steak against the grain. Top with blistered tomatoes and cilantro, and serve with guacamole.