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Grilled Iberico Skirt Steaks With Pico De Gallo and Grilled Avocados Recipe

Iberico Skirt Steaks With Pico De Gallo Recipe

45 minutes, a hot grill, and an incredible cut of meat: Iberico skirt steak. We rub it in spices, we give it a drizzle of lime juicy and serve with fresh pico de gallo salsa for extra freshness and zest.

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Cook Time:
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Yield: 6 servings.

Iberico Skirt Steaks With Pico De Gallo Recipe Instructions


  • 2 packs Secreto Iberico (Iberico Pork Skirt Steak), approximately 2 lbs.
  • 2 tsp. Dried Cumin
  • Juice of 2 limes
  • 2 Tsp. Garlic Powder
  • 2 Tsp. Salt
  • 1 Tsp. Fresh Cracked Pepper

  • 3 whole avocados
  • ½ cup shredded fresh, semi-firm white cheese (Cotija cheese)
  • 1 ½ cups diced fresh red tomatoes into tiny squares
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon of white vinegar
  • ¼ cup of diced red onion into tiny squares
  • ½ teaspoon of dried cumin
  • Juice of 2 Limes
  • Salt & Pepper to taste
  • 2 minced jalapenos (optional)


  1. Turn on the grill or get your coals to medium.
  2. Mix the spices to make the rub, smother on the meat and then then drizzle the lime juice. Allow the meat to rest for 10 minutes to fully soak the flavors. .
  3. Place the steaks on the grill, fat side down and grill for 5-10 minutes or until you get visible sear marks. Turn, grill for an extra 5 minutes. Remove from heat and s rest for 5 minutes.
  4. Mix the pico de gallo ingredients in a bowl, except avocados and cheese. Reserve.
  5. Slice the avocados in half, remove the pit and remove the avocado meat from the skin in one piece.
  6. Grill each avocado half for 3-4 minutes or until you see grill marks; remove, cool and fill with the shredded cheese and a spoonful of pico de gallo on top.
  7. Serve!

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