Linda Pugliese
Active Time
25 Mins
Total Time
35 Mins
Yield
Serves 6

Warm corn tortillas and a colorful, chunky salsa transform simple grilled skirt steak into a fantastic--and surprisingly light--summer meal.

How to Make It

Step 1

Preheat grill to medium-high (about 450°F). Stir together chili powder, cumin, pepper, and 1/4 teaspoon of the salt. Rub oil over steak, and coat with spice mixture. Let stand 10 minutes.

Step 2

Meanwhile, to make the salsa, stir together corn kernels, avocados, chopped cilantro, lime zest, lime juice, and remaining 1/4 teaspoon salt.

Step 3

Place steak on oiled grate, and grill, uncovered, to desired degree of doneness (2 to 3 minutes on each side for medium-rare). Let stand 5 minutes.

Step 4

Place scallions on grate, and grill, uncovered and turning occasionally until charred and tender, about 2 minutes.

Step 5

Cut steak across the grain into strips, and divide evenly among corn tortillas. Chop scallions, and sprinkle over steak. Top with salsa, and serve with lime wedges.

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