- 1 pound beef skirt steak, fat trimmed
- 1 teaspoon Safeway SELECT Verdi Olive Oil
- 1/4 cup tequila
- 1 tablespoon red wine vinegar
- 1 (7 ounce) can whole green chilies, drained
- 1/4 pound Lucerne Monterey Jack Cheese, thinly sliced
- 1 firm-ripe avocado
- Salt and pepper
- Rinse steak and pat dry. Cut into 4 equal pieces.
- 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 but still rare in center (cut to test), 6 to 7 minutes total.
- Remove steaks from pan, leaving any juices in pan, and transfer to a plate. Remove pan from heat and add tequila and vinegar; be careful — mixture will boil vigorously. (If it doesn't, return pan to heat until boiling.)
- Off the heat, return steaks to pan. Lay chilies equally on steaks; top with cheese slices. Broil steaks in pan 4 inches from heat just until cheese is melted, 1 to 2 minutes. While steaks broil, pit, peel, and thickly slice avocado.
- Transfer steaks to plates. Spoon pan juices around meat. Arrange avocado equally on portions. Add salt and pepper to taste.