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Seriously Simple: Grilled skirt steak with guacamole salsa will light up your Fourth of July

By Diane Rossen Worthington, Tribune Content Agency on

This year’s Fourth of July is different in ways that might have been hard to imagine in the past, but here we are. The pandemic and protests challenge even the most relaxed among us, but coming together, keeping a social distance, and celebrating our country’s independence couldn’t be more important in 2020. As for the following dish, it reminds us of our connection to Mexico and that inclusiveness is part of the American spirit.

The salsa

Your taste buds will light up thanks to the spicy topping on this grilled skirt steak. I like to combine complementary flavors, which was the impetus for developing this guacamole vegetable salsa.

The steak

Skirt steak is best purchased in long strips, rather than rolled up, for this recipe. This particular cut of beef is used frequently in Latin cooking and has an amazing amount of flavor when barbecued.

Lime juice is the main ingredient in the marinade that gives the meat a citrus flavor and also tenderizes it. As the meat cooks on the grill it becomes slightly caramelized with slightly smoky layers of flavor.

 

How to serve

It is easy to serve each guest a separate plate to keep social distancing in mind. For each plate, sprinkle some salsa over the carved meat and leave a little extra dollop of salsa on the side. A simple vegetable rice is a nice accompaniment. Add some chopped cilantro and chopped chilies for a finishing touch. Or consider refried beans to complete the meal.

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 next to each guest. Nothing goes better with this meal than ice cold Mexican beer. For dessert, try summer sorbets with butter cookies or flan with fresh berries.

Tasty tips

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