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Skirt Steak With Corn and Avocado Salsa

Prep Time

20 Minutes

Cook Time

10 Minutes

Effort

Pellets

Mesquite

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.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 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 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

  • salt

  • freshly ground black pepper

  • flour tortillas, for serving

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.

    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.

    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.

    Grill500 ˚F

  • 4

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

    Grill500 ˚F

  • 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.
  • 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!

    Ingredients

    • flour tortillas, for serving

Cooking Notes

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