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Skirt Steak With Corn and Avocado Salsa

Traeger Kitchen


Skirt Steak With Corn and Avocado Salsa

Prep Time

20

Minutes

Cook Time

10

Minutes

Serves

6 - 8

People

Effort

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What's this?

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

  • 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 diced avocado

  • To Taste salt and pepper

  • flour tortillas

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 Traeger 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!