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  • Skirt Steak with Corn and Avocado Salsa
 
  • Skirt Steak with Corn and Avocado Salsa
 

Skirt Steak withCorn and Avocado Salsa

Skirt Steak with Corn and Avocado Salsa
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0.00Skirt Steak with Corn and Avocado Salsa
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  • Difficulty3/5
  • Prep time20 mins
  • Cook time10 mins
  • Serves6 - 8
  • HardwoodMesquite

Summer weekends are the perfect time to brighten up your steak with some cowboy salsa on top. With fresh corn & avocado, this grilled steak tastes stupendous.

Ingredients

Steak:

  • 1 Lime
  • 1/4 cup Tequila
  • 1 tbsp Triple Sec
  • 2 tsp Jacobson Salt
  • 1/4 cup vegetable oil
  • Freshly ground black pepper
  • 2 lbs skirt steak, trimmed
  • Flour tortillas for serving

Salsa:

  • 1 large or 2 medium tomatoes, diced
  • 1-1/2 cups canned corn, drained
  • 1 cup canned black beans, drained, rinsed, and drained again
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 lime, juiced
  • 1 tbsp rice wine vinegar or balsamic vinegar
  • 2 tbsp chopped fresh cilantro
  • 1 tsp ground cumin
  • 1 ripe avocado, peeled, pitted, and diced
  • Salt and freshly ground black pepper

Steak:

  • 1 Lime
  • 1/4 cup Tequila
  • 1 tbsp Triple Sec
  • 2 tsp Jacobson Salt
  • 1/4 cup vegetable oil
  • Freshly ground black pepper
  • 2 lbs skirt steak, trimmed
  • Flour tortillas for serving

Salsa:

  • 1 large or 2 medium tomatoes, diced
  • 1-1/2 cups canned corn, drained
  • 1 cup canned black beans, drained, rinsed, and drained again
  • 1/2 cup diced red onions
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and diced
  • 1 lime, juiced
  • 1 tbsp rice wine vinegar or balsamic vinegar
  • 2 tbsp chopped fresh cilantro
  • 1 tsp ground cumin
  • 1 ripe avocado, peeled, pitted, and diced
  • Salt and freshly ground black pepper

Preparation

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 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, 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 Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Set the temperature to 450 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!

  • Difficulty3/5
  • Prep time20 mins
  • Cook time10 mins
  • Serves6 - 8
  • HardwoodMesquite

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