Skirt steak with salsa

Prep: 40 minutes Marinate: 2 to 4 hours

Cook: 8 to 12 minutes Makes: 6 servings

Marinade:

2 tablespoons vegetable oil

1⁄2 cup fresh lime juice (3 to 4 limes)

1 garlic clove, minced

1 large shallot, finely chopped

Salt and black pepper, to taste

Steak:

2 pounds skirt steak, cut into 6-inch strips

12 medium corn tortillas, warmed

Salsa:

1 cup pico de gallo salsa (homemade or store-bought)

1 ripe medium avocado, peeled, pitted, chopped

1 tablespoon fresh lemon juice

1⁄2 teaspoon salt

1. For the marinade, whisk all the ingredients together in a bowl until combined. Taste for seasoning.

2. Place the skirt steak and marinade in a large zip-close plastic bag; seal. Roll the marinade around the meat to cover all the pieces. Marinate in the refrigerator, 2 to 4 hours.

3. Meanwhile, mix all the salsa ingredients in a separate bowl. Mix carefully so that the avocado doesn’t become too mushed. Taste for seasoning.

4. Prepare a grill for medium-heat. Remove the steak from the marinade, discarding the marinade. Grill 3 inches from the heat, 4 to 6 minutes on each side for medium-rare depending upon how thick the meat is.

5. Transfer the steak to a cutting board; thinly slice against the grain. Arrange on a platter. Serve with the salsa and tortillas.

Nutrition information per serving: 461 calories, 23 g fat, 7 g saturated fat, 105 mg cholesterol, 29 g carbohydrates, 3 g sugar, 36 g protein, 492 mg sodium, 4 g fiber