Tex-Mex Grilled Skirt Steak and Salsa with Borracho Beans and Sliced Tomatoes and Avocado

Servings:
Tex-Mex Grilled Skirt Steak and Salsa with Borracho Beans and Sliced Tomatoes and Avocado 5.00/5 (3 votes)

If you're into fresh salsa, get ready for this! It's not only amazing - but incredibly easy. Just wrap tomatoes, jalapeno, and some onion in a piece of foil and throw it on the grill with the steak. Give it a quick blend in the food processor, a squeeze of lime juice, and BAM! Delicious! Well, the steak's not half bad either. And the borracho beans are my family's all time favorite! I serve them a lot!! I threw a couple of tortillas on the table for the kids. But they're not necessary.

Tex-Mex Grilled Skirt Steak and Salsa

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pounds skirt steak
  • 2 tablespoons olive oil
  • 1.25 ounces taco seasoning, about 2 tablespoons
  • 2 tomato
  • 1 jalapeno
  • 1/2 onion
  • 2 lime
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Heat outdoor grill to medium high. (If you do not have an outdoor grill, cook the steak on a grill pan and cook the vegetables on a rimmed baking sheet in a 500 degree oven until blistered and soft.)
  2. Brush half the olive oil onto the steak and then sprinkle with taco seasoning. Set aside.
  3. Place tomatoes, jalapeno, and onion on a large piece of foil. Drizzle with remaining olive oil and wrap tightly.
  4. Transfer the steak and vegetable packet onto the grill. Cook for 3-4 minutes. Flip the steak and the vegetable packet. Cook another 3-4 minutes or until steak has reached your desired degree of doneness.
  5. Let steak rest at least 5 minutes.
  6. Meanwhile, remove the stems from the tomatoes and jalapeno. For a milder salsa, also remove the seeds and veins from the jalapeno.
  7. Place tomatoes, jalapeno, and onion in a food processor or blender and pulse until combined but chunky.
  8. Season with lime juice, salt, and pepper. I also like a bit of cumin and garlic powder.
  9. Slice steak against the grain and serve with warm salsa.

Nutritional Information

Per Serving: Calories 456 Fat 25 Sat Fat 8 Sodium 175 Carbs 8 Sugars 3 Fiber 2 Protein 47.

Borracho Beans

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 14 oz pinto beans, undrained
  • 1/2 cup bacon, diced
  • 1/2 cup onion, diced
  • 5 oz diced tomatoes and chiles, undrained
  • 1/2 teaspoon garlic powder
  • 1/2 cup beer, or chicken stock

DIRECTIONS

  1. Saute bacon with onion until onion is tender.
  2. Add remaining ingredients, bring to a simmer, and let cook for about 20 minutes.

Nutritional Information

Serving Size 184g Calories 395 Fat 3 Sat Fat 0 Sodium 265 Carbs 66 Sugars 2 Fiber 16 Protein 23.

Sliced Tomato and Avocado

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 2 tomato, thickly sliced
  • 1 avocado, thickly sliced
  • 1 lime, juiced
  • kosher salt and pepper, to taste

DIRECTIONS

  1. Arrange tomato and avocado on a plate.
  2. Drizzle with lime juice and sprinkle with salt and pepper.

Nutritional Information

Per Serving: Calories 110 Fat 10 Sat Fat 2 Sodium 4 Carbs 6 Sugars 1 Fiber 4 Protein 1.

NOTES

KID NOTE: The kids did really well with everything but the sliced tomatoes. I served tortillas for wrapping.

VEGETARIAN TIP: Replace the steak with sliced zucchini and portabella mushroom caps. Use vegetable stock and skip the bacon.

GLUTEN MODIFICATIONS: Use gluten free taco seasoning and chicken stock instead of beer.

2 Comments

  1. heide says:

    I love the beans! I am not a bean person and thought about not making them but I’m glad I did.

  2. kjmoran1218@gmail.com says:

    The meat was so moist off the grill and the bean were delish, totally making this again

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