If you like this recipe, try these other hearty grill recipes for any time of year here. 

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li> For the steak:</li>
                                            <li>1 lime</li>
                                            <li>1/4 cup tequila</li>
                                            <li>1 Tbsp triple sec</li>
                                            <li>2 tsp Jacobson salt</li>
                                            <li>1/4 cup vegetable oil</li>
                                            <li> freshly ground black pepper</li>
                                            <li>2 Lbs. skirt steak, trimmed</li>
                                            <li> flour tortillas, for serving</li>
                                            <li> for the salsa:</li>
                                            <li>1 large or 2 medium tomatoes, diced</li>
                                            <li>1-1/2 cups canned corn, drained</li>
                                            <li>1 cup canned black beans, drained, rinsed, and drained again</li>
                                            <li>1/2 cup diced red onions</li>
                                            <li>2  cloves garlic, minced</li>
                                            <li>1 Jalepeno pepper, seeded and diced</li>
                                            <li>1 lime, juiced</li>
                                            <li>1 Tbsp red wine vinegar or balsamic vinegar</li>
                                            <li>2 Tbsp chopped fresh cilantro</li>
                                            <li>1 tsp ground cumin</li>
                                            <li>1 ripe avocado, peeled, pitted, and diced</li>
                                            <li> salt and freshly ground pepper</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>Remove the zest from the lime, then juice the lime. Put both the zest and the juice in a small mixing bowl. Add the tequila, triple sec, and salt, and stir until the salt crystals dissolve. Whisk in the oil. Transfer to a resealable plastic bag, and add the meat. Seal, and refrigerate for several hours, or overnight.</li>
                                    <li>Make the salsa the day you plan to serve the steak. Add tomatoes, corn, beans, onions, garlic, and jalapeno in a mixing bowl. Stir in the lime juice, vinegar, cilantro, and cumin. Gently fold in the avocado with a rubber spatula. Season with salt and freshly ground black pepper. Cover, and refrigerate if not serving immediately.</li>
                                    <li>When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes).</li>
                                    <li>Set the temperature to 450° (high if you have a manual controller) and preheat, lid closed, for 10 to 15 minutes.</li>
                                    <li>Remove the steak from the marinade, and dry with paper towels. Grill for 5 minutes per side, or until the steak is done to your liking.</li>
                                    <li>Transfer to a cutting board, and let rest for 2 minutes or more. Slice thinly on the diagonal. Serve with tortillas and the salsa.</li>

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