Margherita Steak with Tomatillo Salsa

Recipe from California Longevity Center

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

Salsa:

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

Sea salt

Freshly ground black pepper

Directions:

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.