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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.
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
Salt
Freshly ground black pepper
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 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 Freshly ground black pepper
: 450 ˚F
: 450 ˚F
: 130 ˚F
flour tortillas, for serving