Margarita-marinated skirt steak with grilled tomatillo salsa
For the steak
2 limes
1/3 c tequila
1/4 c canola oil
2 T chopped fresh cilantro
1 T Cointreau
2 medium cloves garlic, minced
1/8 t crushed red chili pepper flakes
2 lb skirt steak
Kosher salt
For the salsa
1T extra-virgin olive oil, more for the grill
1 lb tomatillos (10-15), husked and rinsed
1 medium yellow bell pepper
Kosher salt
1/2 medium ripe avocado, diced
2 T minced red onion
1T chopped fresh cilantro
1fresh jalapeño, cores , seeded, and minced
Freshley ground black pepper
Marinate the steak
Finely grate the zest from1 lime and put it in a 9x13 inch baking dish. Finely grate1 t zest from the other lime
And set aside for the salsa. Juice the limes. Add 1/4 c juice to the zest in the baking dish; mix 1 t juice inti the zest for the salsa.
To the baking dish add the tequila. Oil cilantro, Cointreau, garlic and pepper flakes ; whisk to combine. Season the steak all over with 1/2 t salt. Add it to the marinade and turn to coat. Cover with plastic and refrigerate for 2 hours, turning the steak after 1 hour.
Make the salsa
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.rub the tomatillos and yellow pepper with 1T oil and season with 1/2 t salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are a tarting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8-10 min. Transfer to a bowl and cover with plastic wrap. Let sit until cool enough to handle.
Roughly chop the tomatillos and put them in a medium Noel. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion cilantro, jalapeño and the reserved lime zest and juice. Season to taste with salt and pepper.
Grill the steak
Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak,covered, over medium heat, until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130 F on an instant read thermometer) another 4-5 minutes. Transfer to a cutting board and let rest for 5 minutes, cut each steak crosswise into 2-3 pieces and then thinly slice across the grain. Serve with salsa on the side
For the steak
2 limes
1/3 c tequila
1/4 c canola oil
2 T chopped fresh cilantro
1 T Cointreau
2 medium cloves garlic, minced
1/8 t crushed red chili pepper flakes
2 lb skirt steak
Kosher salt
For the salsa
1T extra-virgin olive oil, more for the grill
1 lb tomatillos (10-15), husked and rinsed
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1 medium yellow bell pepper
Kosher salt
1/2 medium ripe avocado, diced
2 T minced red onion
1T chopped fresh cilantro
1fresh jalapeño, cores , seeded, and minced
Freshley ground black pepper
Marinate the steak
Finely grate the zest from1 lime and put it in a 9x13 inch baking dish. Finely grate1 t zest from the other lime
And set aside for the salsa. Juice the limes. Add 1/4 c juice to the zest in the baking dish; mix 1 t juice inti the zest for the salsa.
To the baking dish add the tequila. Oil cilantro, Cointreau, garlic and pepper flakes ; whisk to combine. Season the steak all over with 1/2 t salt. Add it to the marinade and turn to coat. Cover with plastic and refrigerate for 2 hours, turning the steak after 1 hour.
Make the salsa
Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.rub the tomatillos and yellow pepper with 1T oil and season with 1/2 t salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are a tarting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8-10 min. Transfer to a bowl and cover with plastic wrap. Let sit until cool enough to handle.
Roughly chop the tomatillos and put them in a medium Noel. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion cilantro, jalapeño and the reserved lime zest and juice. Season to taste with salt and pepper.
Grill the steak
Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak,covered, over medium heat, until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130 F on an instant read thermometer) another 4-5 minutes. Transfer to a cutting board and let rest for 5 minutes, cut each steak crosswise into 2-3 pieces and then thinly slice across the grain. Serve with salsa on the side
