Josh Capon's Grilled Skirt Steak with Avocado Relish and Chipotle-Lime Aioli

Serves 4

Originally aired

  • For the Avocado Relish:
  • 2 ripe avocados, cubed
  • 1 pint cherry tomatoes, halved
  • 1 red onion, julienned
  • 1/ 2 cup fresh cilantro leaves, chiffonade
  • 2 limes, juiced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • S&P
  • Chipotle Lime Aioli:
  • 1 can La Morena Chipotle peppers in adobo sauce (strain excess liquid)
  • 2 limes, juiced
  • 1 cup mayonnaise
  • S&P, to taste
  • 4 8-ounce portions cleaned trimmed skirt steaks
  • For garnish:
  • 4 fresh cilantro sprigs for garnish
  • 4 wedges of fresh lime for garnish


Mix all ingredients for the avocado relish together and season with salt and pepper, to taste.


Pure aioli ingredients in a blender. Place in a squeeze bottle.


Season steaks with S&P and grill 2 minutes on each side. Dress steak with avocado relish and liberal drizzles of aioli. Serve garnished with cilantro and lime wedges.