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

Grilled Skirt Steak with Guacamole Salsa

Serves 6

For the marinade:

2 tablespoons olive oil

1/2 cup fresh lime juice (about 8 limes)

1 garlic clove, minced

1 small onion, thinly sliced

1/4 teaspoon ground cumin

Salt

Fresh black pepper

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

1/2 teaspoon salt

1/4 teaspoon black pepper

To serve:

12 medium corn tortillas, warmed

1. Place all the marinade ingredients in a large nonaluminum mixing bowl and whisk until combined. Taste for seasoning. Place the skirt steak in the mixing bowl, being sure to flatten it out and turn it well to coat all sides with marinade. Marinate for 2 to 4 hours covered in the refrigerator.

2. Meanwhile, mix all the salsa ingredients to combine in a medium mixing bowl. Take care to keep the avocado in pieces by mixing carefully. Taste for seasoning.

3. Prepare a barbecue for medium-heat grilling. Remove the steak and the onion slices from the marinade and grill 3 inches from the heat for 4 to 6 minutes on each side for medium-rare. Use a grill pan with holes to grill the onion slices so they don’t fall through the grill, and grill until they are lightly charred and soft.

4. Place the steak and onions on a carving platter and thinly slice the meat on the diagonal. Spoon some of the salsa on top of the sliced meat and serve on individual plates with extra salsa and the warmed tortillas on the side.

Advance preparation: This dish can be prepared up to four hours ahead through Step 2 and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)