Spice Rubbed Chipotle Marinated Skirt Steak with Avocado Corn Relish (Serves 4)

Spice Rubbed Chipotle Marinated Skirt Steak with Avocado Corn Relish  (Serves 4)

Pairs great with a berry forward California Zinfandel


  • One 1 ½ -2 pound skirt steak, about 3/4 inch thick
  • 1/2 cup fresh orange juice
  • 1 canned chipotle in adobo, plus 2 tablespoon adobo sauce
  • 2 TBSP roasted garlic puree
  • 4 TBSP extra-virgin olive oil
  • 2 Hass avocados, cut into 1/2-inch dice
  • 1/2 cup fresh corn kernels (from 1 ear of corn)
  • 1/4 cup minced red onion 
  • 1 small jalapeño, seeded and minced
  • 2 TBSP fresh lime juice 
  • Kosher salt and freshly ground pepper


  • 1 TBSP Ancho chili Pd
  • 1 TBSP Kosher salt
  • 1 tsp Oregano
  • ½ tsp White pepper
  • ½ tsp Cumin
  • Olive oil


In a small bowl combine the dry rub ingredients.  Brush steak with olive oil and coat with dry rub.  Wrap and refrigerate 3-4 hours.

In a blender, combine the orange juice with the chipotle, adobo, garlic and 2 tablespoons of the olive oil and puree until smooth. Place the steak in a large dish, pour the marinade over and refrigerate 5-6 hours.

Meanwhile, in a medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper.

Light your grill or heat a grill pan over medium high heat.  Remove the steak from the marinade, letting the excess drip back into the pan; do not wipe off the marinade. Season the steak with salt and pepper. Grill the steak over moderately high heat, turning once, about 6 minutes on each side for medium. Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the avocado-corn relish and your favorite potato.

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