skirt steak with corn and avocado salsa


  • 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




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.


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.


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.


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.


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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