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Grilled Iberico Skirt Steaks With Pico De Gallo and Grilled Avocados Recipe

from United States by GourmetFoodStore.com
A delicious Iberico pork steak rubbed with spices, drizzled with lime juice, and served with a smoky grilled avocado and fresh Pico de Gallo sauce.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 6

Grilled Iberico Skirt Steaks With Pico De Gallo and Grilled Avocados Recipe

Ingredients for the meat

Ingredients for the avocado and pico de gallo
  • 3 whole avocados
  • ½ cup shredded fresh, semi-firm white cheese (Cotija cheese)
  • 1 ½ cups diced fresh red tomatoes into tiny squares
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon of white vinegar
  • ¼ cup of diced red onion into tiny squares
  • ½ teaspoon of dried cumin
  • Juice of 2 limes
  • Salt & Pepper to taste
  • 2 minced jalapenos (optional)

Directions
  1. Heat your grill to medium.
  2. Mix all spices and rub well all over the steak, then drizzle the lime juice. Let the meat rest and the flavors absorb for at least 10 minutes.
  3. Place the steaks on the grill, fat side down. Grill for 5-10 minutes until you get visible sear marks. Flip, then grill for 5 more minutes. Remove and let the steaks rest for 5 minutes.
  4. Mix the pico de gallo ingredients in a bowl, except avocados and cheese. Set aside for 10 minutes.
  5. Slice the avocados in half, remove the pit and remove the avocado meat from the skin in one piece.
  6. Grill each avocado half for 3-4 minutes (you want to see grill marks). Remove from the grill and cool, then fill de center wit the shredded cheese, and top with a spoonful of Pico de Gallo.
  7. Serve with the steak.

This recipe is found in:
Recipes by Ingredient: Iberico Pork Recipes, Pork Recipes
Recipes by Course or Meal: Main Courses
Recipes by Occasion: Grilling, Labor Day and 4th of July Recipes, Super Bowl Recipes
Recipes by Cuisine: Spanish Recipes
Recipes by Season: Spring and Summer Recipes

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