ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chile Cheese Steak with Avocado

James Carrier
Yield Makes 4 servings


  • 1 pound fat-trimmed skirt steak
  • 1 teaspoon olive oil
  • 1/4 cup tequila
  • 1 tablespoon red wine vinegar
  • 1 can (7 oz.) whole green chilies, drained
  • 1/4 pound jack cheese, thinly sliced
  • 1 firm-ripe avocado (10 to 12 oz.)
  • Salt and pepper

Nutrition Information

  • calories 425
  • caloriesfromfat 55 %
  • protein 31 g
  • fat 26 g
  • satfat 10 g
  • carbohydrate 7.2 g
  • fiber 1.6 g
  • sodium 543 mg
  • cholesterol 87 mg

How to Make It

  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.