Step 1

Remove the zest from the lime, then juice the lime. Put both the zest and the juice in a small mixing bowl. Add the tequila, triple sec, and salt and stir until the salt crystals to dissolve. Whisk in the oil. Transfer to a resealable plastic bag and add the meat. Seal and refrigerate for several hours, or overnight.Add A NoteIngredients1 lime, zested and juiced1/4 Cup Tequila1 Tablespoon Triple sec2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt1/4 Cup vegetable oil2 Pound skirt steak

Step 2

Make the salsa the day you plan to serve the steak. Add tomatoes, corn, beans, onions, garlic, and jalapeno in a mixing bowl. Stir in the lime juice, vinegar (rice wine or balsamic), cilantro, and cumin. Gently fold in the avocado with a rubber spatula. Season with salt and freshly ground black pepper. Cover and refrigerate if not serving immediately.Add A NoteIngredients1 Large Tomato, diced1 1/2 Cup Corn, kernels, canned1 Cup Beans, black1 Cup red onion, diced2 Clove garlic, minced1 Whole jalapeño, seeded and diced1 Whole lime, juiced1 Tablespoon rice wine vinegar2 Tablespoon cilantro, finely chopped1 Teaspoon ground cumin1 diced avocado To Taste salt and pepper

Step 3

When ready to cook, start the Traeger grill and set the temperature to 500 degrees F (High if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.Grill: 500 ˚FAdd A Note

Step 4

Remove the steak from the marinade and dry with paper towels. Grill for 5 minutes per side, or until the steak is done to your liking.Grill: 500 ˚FAdd A Note

Step 5

Transfer to a cutting board and let rest for 2 minutes or more. Slice thinly on the diagonal. Serve with tortillas and the salsa. Enjoy!Add A NoteIngredients flour tortillas