The extra beefy flavor of skirt steak, combined with the rustic chew of frisee makes a beautiful base for tomatoes, creamy avocado and chipotle infused dressing
Wash, dry and chop the frisee. Cut the leaves from the root and slice into 2-inch sections. Set aside.
Slice the tomatoes.
Heat a cast iron skillet over medium high heat. Once the skillet is hot, add 2 tablespoons of olive oil.
Season both sides of the skirt steak with salt and pepper. Or steak seasoning works good here.
Lay the steak in the hot oil and cook to medium rare. About 2 minutes per side. Or until meat thermometer reads 120 - 125 degrees. Remove the steak to a cooking rack set over a plate, tent with foil and let the meat rest.
Turn off the heat and add the chipotle chile pepper, the remaining 1/4 cup oil.
Chop the avocado and sprinkle over the frisee and tomatoes.
Slice the steak against the grain into 1/4 inch strips.
Add to steak to the bowl of frisee and pour the warm dressing over the salad.
Divide among 4 dinner plates and sprinkle with Mexican cheese. Serve immediately
You can replace the skirt steak with chicken breasts.
If local tomatoes are not in season, feel free to use sliced sun dried tomatoes.