Skirt Steak With Corn and Avocado Salsa
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
20 Min
Cook Time
10 Min
Pellets
Mesquite
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
Corn and Avocado Salsa
| 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 |
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.
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.
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
00:15
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
00:10
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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