Cinco de Mayo - Marinated Skirt Steak

Salsa, Sour Cream, Black Beans, Guacamole & Skirt Steak

Last night I marinated a skirt steak - some tequila, lime juice, ground cumin, California Chili Powder, brown sugar, salt, pepper, crushed garlic.

Brought it to room temp and wouldn't you know our BBQ propane tank was empty...Had to broil it instead. Preheat the broiler. Place the steak on a sheet pan lined with foil. Broil for 2-3 minutes per side.

I was too impatient to let it rest before I sliced so I cut 1/3 for myself and gave Scott the rest with a sharp knife (although it was so tender a table knife would have done the trick!).

Served on a bed of baby Romaine with black beans (heat a can with a splash of Cholula), salsa, guacamole (recipe below), sour cream and corn tortillas (steamed in a damp towel in the microwave for 1 minute).

GUACAMOLE - from my MexiPino Sister-in-Law!

3 Ripe Avocados

HOT Salsa (I really like it with Tomatillo Salsa)

Halve and squeeze into a bowl. Stir in HOT salsa. Cover with plastic wrap pressed onto the surface and refrigerate.