For the Marinade:
Zest and juice of 1 lime
1 Tbsp. orange juice
3 Tbsp. tequila
1 Tbsp. canola or olive oil
1 Tbsp. minced garlic
2 Tbsp. chopped cilantro
Pinch of dried red pepper flakes
½ tsp. sea salt
1 lb. grass-fed skirt steak or flank steak
1 Tbsp. olive oil
½ ripe avocado, diced
2 Tbsp red onion, minced
1 Tbsp. cilantro, chopped
1 jalapeno, seeded, minced
½ lb. tomatillos (6-7 each), husked, rinsed
1 yellow bell pepper
Freshly ground black pepper
1. Place ½ the zest and the juice of ½ of the lime in a 9x13 glass baking dish. Whisk together all of the marinade ingredients (except steak).
2. Add the steak, coat well. Cover and refrigerate for 1-24 hours.
3. In a separate bowl, combine the remaining lime zest and juice, with the avocado, onion, cilantro, and jalapeno. Set aside.
4. Spray the grill with nonstick cooking spray and preheat to medium-high.
5. Brush tomatillos and yellow pepper with olive oil.
6. Grill tomatillos for 5-6 minutes until lightly charred. Remove from grill. Cool slightly and dice the into ¼-inch pieces and add to avocado mixture.
7. Grill the yellow pepper until black and charred all over, about 8-10 minutes. Remove from grill and place in small bowl, cover tightly with plastic wrap. Set aside for 5 minutes. Remove charred skin from the pepper and cut into ¼-inch dice. Add to avocado mixture. Season to taste with salt and pepper.
8. Remove steak from marinade. Grill 5-7 minutes on each side or until medium-rare 130°-135°, or desired doneness. Let rest 10 minutes before slicing crosswise against the grain.
9. To serve, place steak slices on platter and serve with salsa on the side.