This recipe is California Comfort Food to the “T”. Its succulent, delicious and has that fresh element that makes your body want to do backflips and take a jog on the beach. It also has that Latino flare which is oh so authentico de los Mexicanos esta en California. I love it! The other great thing is that its actually really easy which is always helpful. Since its pretty much an endless summer here grilling on the barbecue isn’t relegated for just June through September. I love grilling so much that I’ll fire up my Charbroil just to cook one turkey patty for myself for lunch in January. But if barbecuing is out of the question for you at the moment feel free to remember (or pinterest!) this for future use. Enjoy!
Marinated Skirt Steak with Grilled Green Onions, Avocado & Cilantro
1-2 lbs Skirt Steak
6 Green Onions
1 Avocado sliced
Fresh Cilantro to garnish
Marinade (recipe to follow)
In a large plastic freezer bag combine skirt steak and marinade. Marinate for at least an hour or overnight.
Heat your outdoor grill to medium high heat and place steak on the grill and cook until medium to medium rare. Green onions to grill and cook until there are some nice grill marks. Once steak is done set aside and let rest. Slice steak against the grain and put it on a platter. Top with avocado, green onions and cilantro. Serve with grilled corn tortillas and salsa if desired. Enjoy!
two cloves garlic (large)
½ cup Canola oil
¼ soy sauce
½ tsp garlic salt such as lawrys
juice from one lemon
1/8 tsp cracked pepper
In a food processor fitted with a metal blade mince the garlic. Add in the rest of the ingredients and pulse. Set aside.