Skirt Steak With Corn and Avocado Salsa

Steps

• 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.

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  Ingredients

  • 1 lime zest

  • 1 lime juice

  • 1/4 Cup tequila

  • 1 Tablespoon triple sec

  • 2 Teaspoon fine sea salt

  • 1/4 Cup vegetable oil

  • 2 Pound skirt steak

• 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.

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  Ingredients

  • 2 Medium tomato, diced

  • 1 1/2 Cup Canned Corn, drained

  • 1 Cup black beans, rinsed and drained

  • 1/2 Cup red onion, diced

  • 2 Clove garlic, minced

  • 1 jalapeño, seeded and diced

  • 1 lime, juiced

  • 1 Tablespoon rice wine vinegar

  • 2 Tablespoon cilantro, finely chopped

  • 1 Teaspoon ground cumin

  • 1 diced avocado

  • To Taste salt

  • To Taste freshly ground black pepper

• 3

  When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

  Grill: 500 ˚F

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• 4

  Remove the steak from the marinade and pat it dry with paper towels.

  Grill: 500 ˚F

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• 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.

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• 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!

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  Ingredients

  • flour tortillas, for serving