 | | Directions | 1. Mix 1/2 cup of the Marinade, cilantro, tequila and oregano in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for best flavor.
2. Meanwhile, for the Avocado Chopped Salad, place all ingredients in medium bowl; toss gently. Cover. Refrigerate until ready to serve. Remove steak from marinade. Discard any remaining marinade.
3. Grill steak over medium-high heat 4 minutes per side or until desired doneness, brushing with remaining 1/4 cup Marinade halfway through cooking. Discard any remaining Marinade. Let steak stand 5 minutes before slicing. Serve steak with Avocado Chopped Salad. |
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
|  | | Ingredients | | - | | 3/4 cup Lawry’s® Baja Chipotle Marinade with Lime Juice, divided |
| - | | 1/4 cup chopped fresh cilantro |
| - | | 2 tablespoons tequila |
| - | | 1 teaspoon McCormick® Oregano Leaves |
| - | | 2 pounds skirt steak |
| - | | Avocado Chopped Salad: |
| - | | 1 avocado, peeled, seeded and cut into 1/2-inch cubes |
| - | | 1/2 cup quartered cherry tomatoes |
| - | | 1/4 cup thinly sliced red onion |
| - | | 1 teaspoon grated lime peel |
| - | | 2 tablespoons fresh lime juice |
| - | | 2 teaspoons chopped fresh cilantro |
| - | | 1/4 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon salt |
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| | Nutrition (per serving) | Calories: 291 Calories
Fat: 16 Grams
Protein: 27 Grams
Cholesterol: 61 Milligrams
Carbohydrates: 8 Grams
Sodium: 434 Milligrams
Fiber: 2 Grams
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