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A Texas Steak Cookout

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Grilled skirt steak meets warm, fresh tortillas, black bean salad, and a kicked-up beer cocktail.

This menu serves six, though you'll need to scale up the Michelada recipe. The shopping list reflects the scaled-up amounts.

Punch up your Memorial Day cookout or Fourth of July with a little Tex-Mex flavor: the grilled skirt steak is marinated in the elements of a margarita—lime, tequila and Cointreau—then topped with a spicy grilled tomatillo salsa. Wrap it up in warm corn tortillas (make your own homemade ones to really wow your guests), and round out the menu with two bright, fresh veggie salads sparkling with cilantro, lime juice, and jalapeño. Cool things off by sipping on a refreshing Michelada: lager with a kick.

For more drink recipes perfect for your grill-fest, check out our Drinks & Entertaining page.

Menu Timeline

1 Day ahead:

  • Bake the Pecan-Chocolate squares.
  • If using dried beans, soak and cook them.

2-1/2 hours ahead:

  • Marinate the steak.

2 hours ahead:

  • If making homemade tortillas, mix the dough.
  • Make the tomatillo salsa.
  • Make the black bean salad.

1 hour ahead:

  • Make the carrot salad.
  • Shape and cook the tortillas.

15 minutes ahead:

  • Make and serve the Micheladas.
  • Grill the steaks.

Shopping List

Fresh Produce

  • 8 medium carrots (about 1-1/2 lb.)
  • 1 lb. tomatillos (10 to 15)
  • 3 jalapeño peppers
  • 1 medium yellow bell pepper
  • 1 medium avocado
  • 1 large ear of corn
  • 8 oz. small cherry tomatoes
  • 1 small yellow onion
  • 1 small red onion
  • 1 bunch scallions
  • 1 bulb garlic
  • 2 bunches fresh cilantro
  • 8 medium limes

Meat, Eggs & Dairy

  • 2 lb. skirt steak
  • 10 oz. (1-1/4 cup) unsalted butter
  • 2 Tbs. heavy cream

Other Groceries:

  • 2 cups masa harina or 1 package small corn tortillas
  • 1 cup dried black beans (or 2 14-oz. cans black beans)
  • 1 cup dried black beans (or 2 14-oz. cans black beans)
  • 6 12-oz. bottles light lager, such as Corona or Modelo Especial
  • 10 oz. (3 cups) pecans
  • 2 oz. bittersweet chocolate
  • 1/3 cup tequila
  • 1 Tbs. Cointreau

Pantry Staples:

  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1 cup packed dark brown sugar
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup packed light brown sugar
  • 1/3 cup honey
  • 1/4 cup canola oil
  • 2 bay leaves
  • 2 tsp. ground cinnamon
  • 1-1/4 tsp. table salt
  • 1/8 tsp. crushed red pepper flakes
  • Worchestershire sauce
  • Soy sauce
  • Hot pepper sauce, such as Cholula or Tabasco
  • Kosher salt
  • Black peppercorns

The Menu


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