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!