Free Recipes Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

[*~Tamara~*]

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

For the steak: 
2 limes
1/3 cup tequila
1/4 cup canola oil
2 Tbs. chopped fresh cilantro
1 Tbs. Cointreau
2 medium cloves garlic, minced
1/8 tsp. crushed red pepper flakes
2 lb. skirt steak
Kosher salt

For the salsa: 
1 Tbs. extra-virgin olive oil; more for the grill
1 lb. tomatillos (10 to 15), husked and rinsed
1 medium yellow bell pepper
Kosher salt
1/2 ripe medium avocado, diced
2 Tbs. minced red onion
1 Tbs. chopped fresh cilantro
1 jalapeño, seeded and minced
Freshly ground black pepper

Marinate the steak: 
Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely 
grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the 
limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice 
into 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 tsp. salt. 
Add it to the marinade and turn to coat. Cover with plastic wrap 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 all over with the 1 Tbs. oil and season 
with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have 
good grill marks and are starting to collapse, about 6 minutes. Grill the 
pepper, turning occasionally, until charred all over, 8 to 10 minutes.. 
Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl 
and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. 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), 4 to 5 minutes more. Transfer to a cutting 
board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, 
and then thinly slice across the grain. Serve with the salsa on the side.

Make Ahead Tips
The salsa may be prepared up to 2 hours ahead. 

>From Fine Cooking 100, pp. 16
July 9, 2009

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