Spicy Skirt Steak with Avocado Dipping Sauce

Spicy Skirt Steak

~with~

Avocado Dipping Sauce

Prep:  30 minutes

Grill:  5-10 minutes

Stand:  20 minutes

Serves:  6

Spice Rub

2  teaspoons  Salt

1  teaspoon  Dry Mustard

1  teaspoon  Chipotle Chile Powder

1/2  teaspoon  Black Pepper

1/2  teaspoon  Coriander

1/2  teaspoon  Cumin

2  lbs  Skirt Steak, trimmed of excess fat  If Skirt Steak is unavailable, use Flank Steak

Olive Oil

In a small bowl mix Spice Rub ingredients together; set aside.  Cut steak into foot-long pieces, if needed, to make them easier to handle on the grill.  Lightly brush Steak on all all sides with Olive Oil; season evenly with the Spice Rub.  Let stand at room temperature for 30 minutes.  (During this 30 minutes, prepare the Avocado Dipping Sauce.)

Avocado Dipping Sauce

3 inches of  English Cucumber, peeled and coarsely chopped

1  medium  Avocado, peeled and pitted

1/4  Cup  Sour Cream

1/4  Cup  roughly chopped fresh Dill

2  Tablespoons  Lime Juice

2  teaspoons  minced Jalapeno Pepper

1  clove Garlic, minced

1/2  teaspoon  Salt

Puree all Dipping Sauce ingredients in blender or food processor until smooth.  Place in serving bowl; cover and refrigerate until serving.

Preheat grill on high to 500*.  Grill steaks over direct high heat, with lid closed as much as possible, 4 to 6 minutes total for medium-rare, turning once or twice.  If you are using Flank Steak, grill over medium heat (not high) for 8 to 10 minutes total.  I used thin-cut Flank Steak and it only took about 5 minutes total.  Remove Steak from grill and let rest 5 minutes.  Slice across the grain in 1/2-inch-thick slices.  Serve warm with Avocado Dipping Sauce.

This is a really good, really quick grilled Main Dish!  It is spicy, though, so use only half the Spice Rub for young children.  Don't skip the Avocado Dipping Sauce--the Cucumber and Sour Cream add a cooling touch and tone down the spicy-ness of the Steak.

From Better Homes & Gardens, June 2010