Grilled Skirt Steak With Avocado-Tomato Salsa |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time) Ingredients:
2 tablespoons olive oil |
1/2 cup fresh lime juice (about 8 limes) |
1 garlic clove, minced |
1/2 onion, thinly sliced (for marinade) |
1 large sweet onion (for grilling) |
1/4 teaspoon black pepper |
1/4 teaspoon salt |
2 lbs skirt steaks |
12 medium corn tortillas, warmed |
1 large tomato, peeled and seeded |
1 medium ripe avocado, peeled and pitted |
1 tablespoon red onion |
2 tablespoons cilantro |
1 jalapeno chile, seeded |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
2. Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
3. Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
4. Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
5. Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
6. Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
7. To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!
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