Seriously Simple: Grilled skirt steak with guacamole salsa will light up your Fourth of July
By Diane Rossen Worthington, Tribune Content Agency
on
2 pounds skirt steak
For the salsa:
1/2 cup fresh corn kernels, about 1 ear of corn
1 large tomato, finely chopped
1 ripe medium avocado, peeled, pitted and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped cilantro
1 jalapeño chile, seeded, finely chopped, or 1 tablespoon store-bought spicy green salsa (or to taste)
1 tablespoon fresh lemon or lime juice
1/4 teaspoon ground cumin, or to taste
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