Tequila Lime Skirt Steak
Place steak in resealable plastic bag or non-reactive container with lid. In a processor or blender, combine all other ingredients, then add to steak; chill 4 hours or overnight. Preheat grill. Grill steak to desired doneness, approx. 3 minutes per side for medium. Let rest 5 min, then slice thinly across the grain. Serve over lettuce with Salsa Verde Vegetables, Crema Mexicana mixed with a bit of hot sauce and cilantro, radishes, avocado, tomatoes and cilantro.
Salsa Verde Vegetables
Toss cut bell peppers and onion in 2 T olive oil and a pinch of salt and pepper. Grill over medium heat until lightly marked on both sides, 1 min per side. Grill corn in husk until blackened on all sides, approx. 8 min. Cool and remove husk carefully, then mark corn on hot grill. Cut corn from cob. Combine 2 T olive oil, lime juice, verde sauce and a pinch salt and pepper; taste and adjust, as desired. Slice peppers, toss vegetables in dressing and serve.
* To make this recipe paleo, omit crema and tequila.