Skirt or flank steak is marinated in tequila, fresh lime, orange juice, garlic and cilantro, then grilled and served with a fresh salsa of charred tomatillos, roasted yellow pepper, avocado and jalapeño. Bright, fresh flavors make this an especially good summer grilling recipe.
Servings: About 4
Prep Time: About 25 minutes
Marinating Time: 1–24 hours
Cook Time: About 15 minutes, plus resting
Ingredients:
For the Steak & Marinade:
- Zest and juice of 1 lime, divided
- 1 tablespoon orange juice
- 3 tablespoons tequila
- 1 tablespoon canola or olive oil
- 1 tablespoon minced garlic
- 2 tablespoons chopped fresh cilantro
- Pinch of dried red pepper flakes
- ½ teaspoon sea salt
- 1 pound grass-fed skirt steak or flank steak
For the Tomatillo-Avocado Salsa:
- 1 tablespoon olive oil
- ½ ripe avocado, diced
- 2 tablespoons red onion, minced
- 1 tablespoon chopped fresh cilantro
- 1 jalapeño, seeded and minced
- ½ pound tomatillos (about 6–7), husked and rinsed
- 1 yellow bell pepper
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions:
- Place half of the lime zest and the juice from half of the lime in a 9 × 13-inch glass baking dish.
- Add the orange juice, tequila, oil, garlic, cilantro, red pepper flakes and salt. Whisk to combine.
- Add the steak and turn several times to coat thoroughly with the marinade. Cover and refrigerate for 1–24 hours.
- For the salsa, combine the remaining lime zest and juice with the avocado, red onion, cilantro and jalapeño in a bowl. Set aside.
- Preheat the grill to medium-high heat. Lightly coat the grill with nonstick cooking spray.
- Brush the tomatillos and yellow bell pepper with olive oil.
- Grill the tomatillos for 5–6 minutes, turning as necessary, until lightly charred. Remove from the grill and allow to cool slightly. Dice into approximately ¼-inch pieces and add to the avocado mixture.
- Grill the yellow pepper for 8–10 minutes, turning until the skin is blackened and charred on all sides.
- Transfer the pepper to a small bowl and cover tightly with plastic wrap. Let steam for 5 minutes.
- Remove the charred skin from the pepper, then cut the flesh into ¼-inch dice. Add to the salsa.
- Season the salsa with sea salt and freshly ground black pepper to taste.
- Remove the steak from the marinade and discard the marinade.
- Grill the steak for approximately 5–7 minutes per side, or until it reaches your preferred doneness.
- Transfer the steak to a cutting board and allow it to rest for 10 minutes.
- Slice the steak thinly across the grain.
- Arrange the sliced steak on a serving platter and serve with the tomatillo-avocado salsa alongside or spooned over the top.
Tip: Skirt and flank steak both benefit from slicing thinly across the grain. This shortens the long muscle fibers and makes each bite considerably more tender.
Source: California Longevity Center