Chile Cheese Steak with Avocado

Chile Cheese Steak with Avocado
Photo by James Carrier


  • Salt and pepper
  • ¼ pound jack cheese, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 pound fat-trimmed skirt steak
  • ¼ cup tequila
  • 1 can (7 oz.) whole green chilies, drained
  • 1 firm-ripe avocado (10 to 12 oz.)
  • + 1 more ingredients
    • 1 teaspoon olive oil

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 t...

View full recipe at My Recipes


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