skirt steak with corn and avocado salsa

INGREDIENTS


  • 1 lime, zested and juiced

  • 1/4 Cup Tequila

  • 1 Tablespoon Triple sec

  • 2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Cup vegetable oil

  • 2 Pound skirt steak

  • 1 Large Tomato, diced

  • 1 1/2 Cup Corn, kernels, canned

  • 1 Cup Beans, black

  • 1 Cup red onion, diced

  • 2 Clove garlic, minced

  • 1 Whole Jalapeño, seeded and diced

  • 1 Whole lime, juiced

  • 1 Tablespoon rice wine vinegar

  • 2 Tablespoon cilantro, finely chopped

  • 1 Teaspoon ground cumin

  • 1 Avocado, Diced

  • To Taste salt and pepper

  • flour tortillas

PREPARATION

Steps

1

Remove the zest from the lime, then juice the lime. Put both the zest and the juice in a small mixing bowl. Add the tequila, triple sec, and salt and stir until the salt crystals to dissolve. Whisk in the oil. Transfer to a resealable plastic bag and add the meat. Seal and refrigerate for several hours, or overnight.

2

Make the salsa the day you plan to serve the steak. Add tomatoes, corn, beans, onions, garlic, and jalapeno in a mixing bowl. Stir in the lime juice, vinegar (rice wine or balsamic), cilantro, and cumin. Gently fold in the avocado with a rubber spatula. Season with salt and freshly ground black pepper. Cover and refrigerate if not serving immediately.

3

When ready to cook, start the Z Grill grill and set the temperature to 500 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.

4

Remove the steak from the marinade and dry with paper towels. Grill for 5 minutes per side, or until the steak is done to your liking.

5

Transfer to a cutting board and let rest for 2 minutes or more. Slice thinly on the diagonal. Serve with tortillas and the salsa. Enjoy!

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