As the warm weather promises to arrive, the idea of a cold margarita gets more and more alluring. I enjoy those flavors and imagined them shaken, stirred (wrong drink, I know) and poured over a nice cut of grilled beef. But then what, right? One of the best things in the world is the combination of a cold margarita and guacamole made with fresh ripe avocado. That's when the idea hits me: a steak salad.
Fresh flavors of lime, lemon, white peach, mango and perfectly ripe avocado work so well together with the texture of the steak. In all honesty, I didn't really create much of a recipe - just sort of "threw" things together in a giant bowl. The steak can sit in the marinade for up to 5 hours. Be sure to shake and turn the meat several times to ensure even flavor. And watch the grill carefully - alcohol can cause flare-ups very easily!
Margarita Steak Salad
2 large garlic cloves, minced
1/3 cup tequila
juice of 2 limes
juice of 1 lemon
1/8 cup fresh cilantro, minced
1 Tbsp. fresh mint, minced
1 lb. skirt steak, lightly scored
1 ripe avocado, chopped
1 ripe mango, peeled and chopped
1 ripe white peach, sliced
1 Tbsp. fresh mint, minced
2 carrots, shredded
1 Tbsp. pignoli nuts
3 cups mixed greens
1 lemon, sliced in half
1 Tbsp. Olive Oil
In a medium bowl combine the first 6 ingredients and whisk well. Pour marinade into a resealable plastic bag and shake well. Double bag and refrigerate for 5 hours. Grill the steaks over direct heat for about 5-7 minutes per side, depending on the thickness of the steak. When the steaks are complete, allow them to rest about 3 minutes and then cut into 2-3 inch chunks.
Meanwhile, combine the next seven ingredients in a large bowl. Squeeze one half of lemon onto the salad and mix gently. Next drizzle the oil over the salad and again toss gently. Add the steak and serve.
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