
Skirt Steak with Avocado-Crème Fraîche Drizzle
2015-01-16 18:36:39

Spicy seared steak cools off with a rich avocado-crème fraîche sauce. Try serving it alongside cilantro-lime rice or warmed corn tortillas.
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STEAK
- Juice of 1½ limes
- 1 tablespoon olive oil
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- ¾ teaspoon honey
- ½ teaspoon chipotle chili powder
- ¼ teaspoon ground cumin
- Sea salt, to taste
- Ground black pepper, to taste
- 2 pounds skirt steak, cut into 4 equal pieces
- 1 tablespoon canola oil
AVOCADO DRIZZLE
- 1 Hass avocado
- ¼ cup crème fraîche (such as Bellwether Farms Créme Fraîche)
- 1 tablespoon chopped Chinese leeks or chives
- Sea salt, to taste
- Ground black pepper, to taste
- Pinch garlic powder
STEAK
- Combine all ingredients except canola oil in a zip-top plastic bag. Refrigerate steaks in marinade overnight.
- Heat oil in a cast-iron pan over medium-high heat. Remove steaks from bag and discard marinade. Once oil sizzles gently when a drop of water is added to the pan, sear steaks, 2-3 minutes per side.
- Remove steaks from pan and tent with foil. Let rest at least 3 minutes. Meanwhile, prepare the Avocado-Crème Fraîche Drizzle. When ready to serve, slice steak against the grain.
AVOCADO DRIZZLE
- Combine all ingredients in a food processor and blend until combined. Serve alongside steak or pipe atop sliced steak using a plastic or pastry bag.
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