Grilled Pork Skirt Steak With Grilled Avocado And Pico De Gallo Recipe

Grilled Pork Skirt Steak With Grilled Avocado And Pico De Gallo Recipe Instructions

• 2 packs Secreto Iberico (Iberico Pork Skirt Steak), approximately 2 lbs.
• 2 tsp. Dried Cumin
• Juice of 2 limes
• 2 Tsp. Garlic Powder
• 2 Tsp. Salt
• 1 Tsp. Fresh Cracked Pepper

• 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)

1. Preheat the grill to medium temperature setting.
2. Mix all spices and rub the raw skirt steak.
3. Then juice each lime over each skirt steak.
4. Let the steaks sit for about 10 minutes.
5. Then place the skirt steaks on the grill, fat side down. Let the meat grill for about 5-10 minutes depending on your grill, until you get nice sear marks on the bottom of the skirt steak. Then flip the steak, and cook another 5 minutes.
6. Remove from heat and rest for 5 minutes, then plate.
7. In a bowl mix all ingredients except for the avocados and shredded cheese. Set aside for 10 minutes. Can even be made a day ahead and kept in the refrigerator.
8. When it’s time to serve, slice the avocados in half, remove the pit, and with a large spoon run along the inside edge of the skin of the avocado to remove the avocado from the skin in one piece.
9. Grill each avocado half for 3-4 minutes until they get grill marks. Remove from heat. Fill the center with the shredded cheese and then top with the Pico de Gallo. Plate with the pork skirt steak and serve.