Recipes // Main Dish Beef and Pork // Red Rub Skirt Steak with Charred Tomato and Avocado Salsa

Red Rub Skirt Steak with Charred Tomato and Avocado Salsa


For the steak:

  • 4 8oz. skirt steaks, trimmed
  • ¼ cup red rub (recipe below)
  • ¼ cup olive oil

For the Salsa:

  • 1 ½ lbs. plum tomatoes
  • 2 tbsp. olive oil
  • ¼ cup diced red onion
  • ½ tsp. minced garlic
  • 2 tsp. minced jalapeno
  • ½ cup avocado, diced
  • 2 tbsp. chopped fresh cilantro
  • 2 tsp. lime juice
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • ¼ tsp. Tabasco sauce
  • 2 tsp. barbecue sauce

For the Rub:

  • ¼ cup smoked paprika
  • ¼ cup Kosher salt
  • ¼ cup sugar in the raw
  • 2 Tbs dark chili powder
  • 1 Tbs granulated garlic
  • 1 Tbs granulated onion
  • 1 ½ Tbs black pepper
  • 1 tsp cumin
  • 1 tsp celery salt
  • ¼ tsp cayenne pepper


  1. Make the salsa: Fire up the grill to medium heat. Core and split tomatoes in half lengthwise, place them in a bowl, and toss them with the oil. Grill them on both sides until charred, transfer them to a cutting board, and chop to a chunky texture. Add them back to the bowl and gently stir in the rest of the ingredients until combined.
  2. Make the steaks: Combine ¼ cup of rub, the olive oil, and the lemon juice in a bowl to form a paste and rub it on both sides of the steak. Preheat grill to high. Remove the steaks from the marinade and pat them dry. Grill steaks to desire temperature, let rest, and slice across the grain.
  3. Serve with the Charred Tomato and Avocado Sauce.
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