Set a table outdoors and fire up the grill for this zesty steak dinner. Add baked potatoes, a green salad and Louis M. Martini Barbera to make a memorable meal. Skirt steak is the very thin, lean cut of beef used to make fajitas. If you canāt find it, substitute flank steak, which will take a little longer to cook.

Steak

2-1/2 pounds beef skirt steak or flank steak
1/4 cup olive oil
2 teaspoons dried oregano
4 cloves garlic, minced

Corn-Avocado Salsa

1-1/2 cups fresh tomatoes, in neat small dice
1 cup fresh raw corn kernels, cut from the cob
1/2 cup diced red onion
1/2 jalapeño chili, minced
2 tablespoons chopped cilantro
2 tablespoons olive oil
2 tablespoons lime juice
1 small avocado, in neat small dice

Rub seasonings evenly over meat. Put in a shallow dish with olive oil, oregano and garlic and let marinate at room temperature for 1 hour or in the refrigerator for 3 to 4 hours. Bring to room temperature before cooking.

To make Corn-Avocado Salsa, combine tomato, corn, onion, chili, cilantro, olive oil and lime juice in a bowl. Season to taste with salt. Just before serving, gently stir in avocado. Taste and adjust seasoning.

Prepare a medium-hot charcoal fire. Season meat well on both sides with salt and pepper. Grill about 2 minutes on each side or until done to your taste. Let rest 5 minutes before slicing. Serve with Corn-Avocado Salsa and a bottle of Louis M. Martini Barbera.

Serves 6.

Recipe courtesy of Louis M. Martini Winery.

Recipe Index | Latest Recipe