1 English cucumber
1 medium avocado, peeled and pitted
1/4 Cup sour cream
1/4 Cup roughly chopped fresh dill
2 Tbsp. lime juice
2 tsp. minced jalapeno chili peppers
1 tsp. minced garlic
1/2 tsp. kosher salt
2 tsp. kosher salt
1 tsp. dry mustard
1 tsp. chipotle chili powder
1/2 tsp. ground pepper
1/2 tsp. ground coriander
1/2 tsp. ground cumin
2 pounds skirt steak, trimmed of excess fat
For Avocado Dipping sauce, cut about 3 inches from cucumber and coarsely chop (reserve remaining for Cucumber Salad).
Place in food processor or blender. Add avocado, sour cream, dill, lime juice, jalapeno, garlic, and 1/2 teaspoon salt.
Puree until smooth. Pour into a bowl, cover, and refrigerate until ready to use.
In small bowl combine 2 teaspoons salt, mustard, chipotle chili powder, black pepper, corriander, and cumin; set aside.
Cut steak into foot-long pieces, if needed, to make them easier to handle on the grill. Lightly brush steaks on all sides with olive oil; season evenly with rub.
Let stand at room temperature for 30 minutes.
Prepare grill for direct cooking over high heat (about 500 degrees F).*
Grill steaks over direct high heat, with lid closed as much as possible, 4 to 6 minutes for medium-rare, turning once or twice.
Remove from grill and let rest for 5 minutes.
Slice across the grain in 1/2-inch-thick slices.
Serve warm with Avocado Dipping Sauce.