Serves 4 to 6
- About 1 ½ pounds trimmed beef skirt steak
- 1 jar (16 ounces) Frontera Chipotle Salsa
- ¼ cup plus 1 tablespoon fresh lime juice
- 2 tablespoons Worcestershire sauce
- 2 large cloves garlic, minced
- Salt, freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 small red onion, chopped
- 2 ripe large avocados, halved, pitted
- 1 small serrano chile, seeded, finely chopped
- ¼ cup chopped fresh cilantro
- Warm tortillas, for serving
- Trim the steak of most fat and all the silvery tissue; cut into 4 pieces. Set the steak into a glass baking dish.
- Mix ½ cup of the Salsa, ¼ cup of the lime juice, Worcestershire, garlic, ½ teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour over the meat and turn to coat everything well. Marinate at least 1 hour or up to 4 hours.
- Meanwhile, heat the oil in a nonstick skillet. Add the onion and sauté until tender and nicely golden. Cool.
- For the guacamole, scoop the soft pulp from the avocados into a medium-size bowl. Gently mash. Stir in the sautéed onion, chopped serrano, 1 tablespoon lime juice and cilantro. Season with salt to taste. Cover tightly and refrigerate up to 2 hours.
- Heat a charcoal or gas grill to very hot. Remove steak from marinade. Grill steak directly over hot coals until medium-rare, about 2 minutes per side, depending on the thickness of the meat and the heat of the fire. Remove to a cutting board.
- Very thinly slice the steak across the grain. Serve on warm tortillas with a generous dollop of guacamole. Pass remaining salsa for guests to add to taste.
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