Grilled Skirt Steak with Avocado Tomato Salsa
Fire up the grill and treat yourself to the bold, smoky flavors of this Grilled Skirt Steak with Avocado Tomato Salsa. Perfect for a summer cookout or an elevated weeknight dinner, this recipe features tender skirt steak marinated with a zesty blend of olive oil, paprika, cumin, garlic powder, and black pepper before being grilled to perfection in just minutes. The real star, however, is the vibrant avocado tomato salsa—made with creamy avocado, juicy cherry tomatoes, tangy lime juice, and a hint of jalapeño for a subtle kick. Quick to prepare and bursting with fresh, Tex-Mex-inspired flavors, this dish is as versatile as it is delicious. Serve it alongside rice, tortillas, or a crisp green salad to make it a complete feast! Keywords: grilled skirt steak, avocado tomato salsa recipe, Tex-Mex steak, quick grilling recipes, summer dinners.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 large ripe avocado
- 1 cup cherry tomatoes
- 0.5 small red onion
- 1 large lime
- 2 tablespoons cilantro
- 0.5 small jalapeño (optional)
- 0.25 teaspoon salt (for salsa)
- 0.25 teaspoon black pepper (for salsa)
Instructions
Preheat your grill to high heat (around 450–500°F).
In a small bowl, combine olive oil, garlic powder, paprika, ground cumin, salt, and black pepper to make a marinade.
Pat the skirt steak dry with paper towels and coat it evenly with the marinade on both sides. Let it sit at room temperature for 10–15 minutes while the grill heats up.
Meanwhile, prepare the avocado tomato salsa: dice the ripe avocado and halve the cherry tomatoes. Finely chop the red onion, cilantro, and jalapeño (if using).
Juice the lime and mix its juice in a medium bowl with the avocado, tomatoes, red onion, cilantro, jalapeño (if using), salt, and black pepper. Toss gently to combine and set aside.
Once the grill is hot, place the skirt steak directly on the grates and cook for about 3 minutes per side for medium-rare, or adjust to your desired doneness.
Remove the steak from the grill and let it rest for 5 minutes to retain its juices.
Slice the steak against the grain into thin strips.
Serve the grilled skirt steak topped with avocado tomato salsa. Enjoy!
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.0 g | 363% | |
| Saturated Fat | 104.8 g | 524% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3429 mg | 149% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 8.9 g | ||
| Protein | 200.2 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4112 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
