Grilled Skirt Steak with Blackberry Avocado Salsa

Ingredients:

For the steak:
1 1/2 lbs skirt steak, fat trimmed as much as possible
1 cup red wine
2-3 cloves garlic, finely minced
2 tbsp worcestershire sauce
3 tbsp balsamic vinegar
1 tbsp dijon mustard
heavy pinch each of salt and pepper

For the Blackberry Avocado Salsa:
12 oz blackberries, chopped
1 medium avocado, cubed
1/4 cup red onion, finely chopped
handful fresh cilantro, finely chopped
1 lime, zest and juice
1 jalapeno, seeded and finely chopped

Instructions:

Begin by making the steak marinade. In a large bowl, whisk together wine, garlic, worcestershire, vinegar, mustard, salt and pepper. Transfer with steaks to an airtight container. Make sure there is enough liquid to cover your steaks. If not, add extra red wine. Refrigerate for at least one hour or up to overnight.

To make the salsa, gently toss all ingredients together in a large bowl. Do not over mix or you will lose the chunks of avocado. Cover and refrigerate for about 30 minutes to allow flavors to meld.

Grill meat until desired doneness. I like mine medium and it took about 4 minutes per side. Serve topped with blackberry avocado salsa.

From airsmenu.com