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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

Effort
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Pellets

Mesquite

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

How many people are you serving?

6

    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.
      Grill Icon
      Grill500˚
    • 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.
      Grill Icon
      Grill500˚
    • 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!

    Cooking Notes

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