Chile Cheese Steak With Avocado – a delicious recipe with olive oil, tequila, red wine vinegar, green chilies, jack cheese, avocado. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse steak and pat dry. Cut into 4 equal pieces.
2
Set an 11- to 12-inch 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 under an exhaust fan or any flammable materials) and shake pan until flames subside.
3
Lay chilies equally on steaks; top with cheese slices. Broil 4 inches 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.
433
kcal
Calories
31
g
Fat
37
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 pound fat-trimmed skirt steak, 1 teaspoon olive oil, 1/4 cup tequila, 1 tablespoon red wine vinegar, and more.
Yes, Chile Cheese Steak With Avocado falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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