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

Robby Melvin
This Story Originally Appeared On southernliving.com

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Linda Pugliese

Recipe Summary

active:
25 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

446 calories; fat 25g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 29g; carbohydrates 31g; fiber 7g; cholesterol 0mg; iron 0mg; sodium 0mg; calcium 0mg.
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