Chile cheese steak with avocado

Chile cheese steak with avocado

Photograph by James Carrier

SERVES 4
TIME About 20 minutes

Ingredients
1 lb. fat-trimmed skirt steak
1 tsp. olive oil
1/4 cup tequila
1 tbsp. red wine vinegar
1 can (7 oz.) whole green chiles, drained
1/4 lb. jack cheese, thinly sliced
1 firm-ripe avocado (10 to 12 oz.)
Salt and pepper

Directions
1. Preheat broiler. Rinse steak and pat dry. Cut into 4 equal pieces.

2. Set a large frying pan with ovenproof handle over high heat; when pan is hot, add oil and tilt to coat pan bottom. Add steak and cook, turning pieces once, until browned on both sides but still rare in the center (cut to test), 6 to 7 minutes total. Remove from heat and add tequila and vinegar to pan. Light with a match (not near an exhaust fan or any flammable materials) and shake pan until flames subside.

3. Lay chiles equally on steaks; top with cheese slices. Broil 4 in. from heat just until cheese is melted, 1 to 2 minutes.

4. Meanwhile, pit, peel, and thickly slice avocado.

5. Transfer steaks to plates. Spoon any pan juices around meat. Arrange avocado equally on portions. Add salt and pepper to taste.

PER SERVING 425 cal., 55% (234 cal.) from fat; 31 g protein; 26 g fat (10 g sat.); 7.2 g carbo (1.6 g fiber); 543 mg sodium; 87 mg chol.

Serve with 2008 Bliss Family Vineyards Pinot Noir, North Coast