By Traeger Kitchen
Summer weekends are the perfect time to brighten up your steak with some cowboy salsa on top. Thanks to fresh corn & avocado, this grilled steak tastes stupendous.
Prep Time
Cook Time
Pellets
6
Activating this element will cause content on the page to be updated.Zest of 1 lime | |
Juice of 1 lime | |
1/4 Cup | Tequila |
1 Tablespoon | Triple Sec |
2 Teaspoon | fine sea salt |
1/4 Cup | vegetable oil |
2 Pound | Skirt steak, trimmed |
flour tortillas, for serving |
2 Medium | Tomatoes, diced |
1 1/2 | cups canned corn, drained |
1 Cup | Canned black beans, drained, rinsed |
1/2 Cup | diced red onion |
2 | cloves garlic, minced |
1 | Jalapeño pepper, seeded and diced |
Juice of 1 lime | |
1 Tablespoon | rice wine vinegar, or balsamic vinegar |
2 Tablespoon | chopped fresh cilantro |
1 Teaspoon | ground cumin |
1 | Ripe avocado, diced |
To Taste | Salt, to taste |
To Taste | Freshly ground black pepper, to taste |
1
In a small bowl add the lime zest and juice, 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 steak. Seal and refrigerate for several hours, or overnight.
Zest of 1 lime
Juice of 1 lime
1/4 Cup Tequila
1 Tablespoon Triple Sec
2 Teaspoon fine sea salt
1/4 Cup vegetable oil
2 Pound Skirt steak, trimmed
2
Make the corn and avocado salsa the day you plan to serve the steak. In a medium bowl, add the tomatoes, corn, beans, onions, garlic, and jalapeño. 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 until ready to serve.
2 Medium Tomatoes, diced
1 1/2 cups canned corn, drained
1 Cup Canned black beans, drained, rinsed
1/2 Cup diced red onion
2 cloves garlic, minced
1 Jalapeño pepper, seeded and diced
Juice of 1 lime
1 Tablespoon rice wine vinegar, or balsamic vinegar
2 Tablespoon chopped fresh cilantro
1 Teaspoon ground cumin
1 Ripe avocado, diced
To Taste Salt, to taste
To Taste Freshly ground black pepper, to taste
3
When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
4
Remove the steak from the marinade and pat it dry with paper towels.
5
Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates. Close the lid and cook for 5 minutes per side, until the internal temperature reaches 130°F for medium rare, or desired internal temperature.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
6
Remove the steak from the grill, transfer to a cutting board and let rest for 5 minutes. Thinly slice on the diagonal against the grain. Serve with tortillas and the corn and avocado salsa. Enjoy!
flour tortillas, for serving