Grilled Skirt Steak With Avocado-Tomato Salsa

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Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitley use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

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Ingredients [?]

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  • add   2 tablespoons olive oil
  • add   1 garlic clove
  • add   12 medium corn tortillas
  • add   1/4 teaspoon black pepper
  • add   1/4 teaspoon salt
  • add   1/2 cup fresh lime juice (about 8 limes)
  • add   1/4 teaspoon black pepper
  • add   1 large tomato
  • add   1 tablespoon fresh lemon juice
  • add   1/2 teaspoon salt
  • add   2 tablespoons cilantro
  • add   1 jalapeno chiles
  • add   1/2 onion, thinly sliced (for marinade)
  • add   1 large sweet onion (for grilling)
  • add   2 lbs skirt steaks
  • add   1 medium ripe avocado
  • add   1 tablespoon red onions


  1. Place all the marinade ingredients in a bowl and mix.Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
  2. Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
  3. Place oven on 200 F and wrap your tortillias, sealed in foil for about 20 minutes.
  4. Prepare your barbecue for medium heat grilling.Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
  5. Slice the sweet onion and place on the grill as well, brushing with the marinade.Grill until still firm, but just turning tender.
  6. Place the steak and onions on a carving platter.Slice the steak thinly on the diagonal and serve on a platter with the onion.
  7. To eat, place some steak, onion and Avacado-Tomato salsa in a warm tortillia and enjoy!