I added an ear of fresh corn to the grill that I used in the salsa - rounded it out nicely. Keeper!
I had sirloin tip which is great for quick grilling and great for Mexican & marinade, so used that. It's leaner and more tender than skirt steak, too. I happened to have a jar of green salsa and didn't really have time to go to the Latino grocery for the tomatillos, so used that with tomatos, avocado, cilantro & bell pepper. It was great and quick. I'll try next time with tomatillos and a couple of other chilis, maybe roasted poblanos as well as the other ingredients. Thanks for the idea.
Would be great as a taco filling, too.
The tomatillo salsa in this recipe is definitely the best salsa I've ever made at home--very refreshing. By contrast, the elaborate marinade didn't add much flavor to the skirt steak. In the future, I'll be making a double batch of the salsa and just giving the meat a simple salt cure before grilling. I'll also be using sirloin instead of skirt steak.
Outstanding receipe - gets better the second day!
We really enjoyed the salsa but the skirt steak was just ok.
I agree -- definitely a keeper. Instead of cointreau I substituted triple sec (definitely less pricey and I had it on hand.) Can't wait to try the left overs tomorrow in a salad.
Just tried it tonight and it's a keeper. I threw a little diced roasted green chilies in the salsa because I had them around, but it didn't need anything. Most can be done ahead so it's a great meal for entertaining. Thanks again Fine Cooking!