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Grilled Tequila-Lime Skirt Steak with Avocado Chopped Salad
main dishes

Grilled Tequila-Lime Skirt Steak with Avocado Chopped Salad

A bold marinade featuring the classic Tex-Mex flavor combination of cilantro and lime is well suited to rich flavorful skirt steak. Serve with a lively Avocado Chopped Salad to provide a refreshing balance.
  • 15m

    prep time

  • 8m

    Cook Time

  • 291

    Calories

  • 13

    Ingredients

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Ingredients

8

Servings

Tequila-Lime Skirt Steak

  • 3/4 cup Lawry’s® Baja Chipotle Marinade with Lime Juice, divided
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons tequila
  • 1 teaspoon McCormick® Oregano Leaves
  • 2 pounds skirt steak

Avocado Chopped Salad

  • 1 avocado, peeled, seeded and cut into 1/2-inch cubes
  • 1/2 cup quartered cherry tomatoes
  • 1/4 cup thinly sliced red onion
  • 1 teaspoon grated lime peel
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 1/4 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon salt

Key Products

McCormick® Oregano Leaves
McCormick® Oregano Leaves
McCormick® Garlic Powder
McCormick® Garlic Powder

Instructions

  • Mix 1/2 cup of the Marinade, cilantro, tequila and oregano in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for best flavor.

  • Meanwhile, for the Avocado Chopped Salad, place all ingredients in medium bowl; toss gently. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade.

  • Grill steak over medium-high heat 4 minutes per side or until desired doneness, brushing with remaining 1/4 cup Marinade halfway through cooking. Discard any remaining Marinade. Let steak stand 5 minutes before slicing. Serve steak with Avocado Chopped Salad.

Nutrition information (per Serving)

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