Skirt Steak with Pico de Gallo & Guacamole

This flavorful recipe is a nod to Lomber, our faithful cellar lead! We love to serve the steak with the pico and guac on the table so that everyone can pile their own desired amount on top. Pair with Hibou Napa Valley Cabernet Sauvignon.

For the pico de gallo

  • 1.5 lbs of ripe red tomatoes, seeds removed and chopped
  • 1 small white onion, chopped
  • 1 fresh Jalapeño pepper, seeds removed and chopped
  • 1 medium lime, juiced
  • 1 bunch of fresh Cilantro, chopped
  • sea salt to taste

Combine the onion, jalapeño, cilantro, lime juice and salt, and allow to marinate while you chop the tomatoes.

Fold in the tomatoes and allow the mixture to rest for 15 minutes before serving.

for the guacamole

  • 4-5 medium ripe avocados
  • 2 medium limes, juiced
  • 1 shallot, chopped
  • garlic and onion powder to taste
  • sea salt to taste

Mash the avocados and mix in the remaining ingredients.

Allow the mixture to sit for 15 minutes or longer for the flavors to marinate.

For the skirt steak

  • 2 x 1.5 to 2lb slabs of pasture-raised skirt steak
  • 2 medium limes, juiced
  • sea salt and cracked black pepper

Pat the steak dry and allow it to come to room temperature. Season both sides generously with lime juice, cracked pepper and salt.

Place the steaks on a very hot grill. Grill for 3-5 minutes on each side or until nicely charred.

Cover the meat with foil and allow it to rest for 10 minutes. Slice against the grain and enjoy with your freshly made accompaniments.