This Mexican-style main dish is the perfect way to start your Memorial Day festivities.

When shopping for the ingredients for this recipe, remember that skirt steak is best purchased in long strips rather than rolled up. This particular cut of beef is used frequently in Latin cooking. It is inexpensive with an amazing amount of flavor. Lime juice, the main ingredient in the marinade, gives the meat a citrus flavor and also tenderizes it. As the meat cooks on the grill it becomes slightly caramelized with delicious layers of flavor.

The key to the salsa is making sure that everything is chopped the same size. I like to sprinkle some salsa over the carved meat and then offer my guests more as a side dish.

The tortillas can be warmed right on the barbecue for 30 seconds on each side or on a gas burner, using tongs to turn them. Keep the tortillas warm by wrapping them in heavy napkins and placing them in a basket.

Start with your favorite guacamole and raw vegetables and chips. Simple vegetable rice is a nice accompaniment, and nothing goes better with this meal than ice cold Mexican beer. For dessert, try fruit sorbets with butter or Mexican wedding cookies.

This meal is just the ticket to welcome summer. Enjoy!

Grilled Skirt Steak with Corn, Avocado and Tomato Salsa

Serves 6

2 pounds skirt steak

12 medium corn tortillas, warmed

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