Grilled Skirt Steak with Blistered Tomatoes and Guacamole

YIELDS:4 / TOTAL TIME:0 hours 25 mins


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


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

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

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

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