Ancho Rubbed Skirt Steak with Limed Avocado Smash and Grilled Corn Salsa

The Tot heads to her grandparents for a week or so this time of year.  She mainly eats pancakes, goes out for pizza, helps Grammy cook cupcakes and runs around the yard barefoot.  Meanwhile back in NYC the lovely wife and I go to $1 oyster happy hour at Les Halles, catch a show or two and maybe hit a museum.  We all call this the “Week of Fun.”  You can decide from whose viewpoint the moniker emits.

Here’s a Week of Fun meal: Ancho Chili Rubbed Skirt Steaks with Limed Avocado Smash and Grilled Corn Salsa.  Everything served on one platter, a few little plates on the side.  

I rubbed the skirt steaks with a bit of canola oil and seasoned liberally with salt, cracked pepper, garlic powder and ancho chili.   Seared on the stovetop about 4 mins a side, basted in a knob of melted butter with some fresh rosemary and thyme.  Smashed up the avocados with salt, pepper and lime juice.  Now for a little crunch:

Fresh corn, grilled right in the open flame on the stovetop until lightly charred in places.  Cut from the cob and tossed with red onion, cilantro, chopped jalapeño and lime juice.  Season with sea salt and cracked pepper, toss well.     

p.s.  Ok so this is me channelling Bobby Flay.  And thanks to friend Amanda for sharing this meal with us, was great to see you.  

• avocado smash
• Channeling Bobby Flay
• grilled corn
• skirt steak
• summer meal