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Skirt Steak with Avocado-Crème Fraîche Drizzle

Becca Haley-Park
Spicy seared steak cools off with a rich avocado-crème fraîche sauce. Try serving it alongside cilantro-lime rice or warmed corn tortillas.

Ingredients
  

STEAK

  • Juice of 1½ limes
  • 1 tablespoon olive oil
  • 1 ½ 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

Instructions
 

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.