Skirt Steak with Avocado-Crème Fraîche Drizzle

By CheeseDiva

Ingredients

• Juice of 1 1/2 limes
• 1 tablespoon olive oil
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 3/4 teaspoon honey
• 1/2 teaspoon chipotle chili powder
• 1/4 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
• 1 Hass avocado
• 1/4 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

Details

Servings 1
Adapted from culturecheesemag.com

Preparation

Step 1

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.