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 cut into 1/3-inch (9-mm) cubes. Add to the bowl along with the parsley and the lime juice and gently toss just to combine. Season with salt and pepper to taste. Slice the steak against the grain and place on a platter, fanning out the slices. Mound the avocado and tomato mixture alongside the steak. Serve immediately. Serves 4 to 6.
Find ways to make hectic suppers into fun, relaxed gatherings that
the whole family can enjoy in our cookbook School Night, by Kate McMillan.