Tequila Lime Steak with Avocado Chopped Salad Recipe

A bold marinade featuring the classic Tex-Mex flavor combination of cilantro and lime is well suited to rich flavorful skirt steak. Serve with a lively Avocado Chopped Salad to provide a refreshing balance.
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  • 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
15 mins
5 mins
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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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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