Grilled Mexican Skirt Steak and Roasted Corn Salad

May 26th, 20141 Comment

 

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Grilled Mexican Skirt Steak and Roasted Corn Salad
 
Prep time
Cook time
Total time
 
For Memorial Day weekend, I’m sharing a terrific Mexican-inspired dish that showcases marinated beef skirt steak. This cut from the diaphragm of the cow is usually used to make beef fajitas as it has great buttery flavor and a chewy but tender texture. The 2-hour soak in the ginger Worcestershire and soy marinade will make the skirt steak even more tender and add a lot of flavor and brightness to the dish. The addition of fresh roasted corn gives the dish a charred smokey sweetness that pairs well with the creaminess of the ripe avocados. Addition of radish, cucumbers, and raw bell peppers gives it a crisp crunch. The diced jalapenos add a palate-pleasing hint of heat and the lime juice and olive oil dressing makes it pucker up with a zing that announces that summer is just around the corner. Check out this beef-lover Grilled Mexican Skirt Steak and Roasted Corn Salad.
Author:
Recipe type: Salad
Cuisine: American, Mexican
Serves: 8
Ingredients
  • Marinated Skirt Steak
  • 1 pound of skirt steak
  • MARINADE:
  • 1 tbsp ground cumin
  • 1 ½ tsp paprika
  • 1 tsp crushed red pepper flakes
  • 1 tsp SYD All Purpose Meat Rub
  • ½ cup of vegetable/canola oil
  • 3 tbsp lime juice (juice of one lime)
  • 1 ½ tbsp soy sauce
  • 1 ½ tbsp Worcestershire sauce
  • a little bit of grated ginger to add some freshness
  • 1 scallion; thinly sliced
Instructions
  1. Combine all the marinade ingredients in a bowl large enough for one pound of steak.
  2. Marinade the steak for two hours in the fridge, flipping & gently stirring every half hour.
  3. Grill the steaks directly over white hot coals with a couple wood chunks (using the same fire you set up for the roasted corn on the cob) for a couple minutes on each side, until cooked to your liking (e.g. medium-rare 135F to medium 140F)
  4. Let rest 10 minutes then chop/dice and set aside for the salad.
  5. Roasted Corn on the Cob
  6. Soak corn for 30 minutes submerged in water
  7. Pull the husks back–but not off–to access the corn silks
  8. Remove all the corn silks and put the husks back in place
  9. Cut off a couple outer husk layers to use as twine to keep the husks in place
  10. Roast indirect on Weber kettle for about 30 minutes until softened
  11. Remove husks and grill directly over coals briefly to slightly char the corn
  12. Cut the kernels off the cob and set aside
  13. Salad:
  14. Grilled Skirt Steak (above)
  15. Roasted Corn on the Cob (above)
  16. oz can of Black Beans; rinsed & drained
  17. ounces Monterrey Jack Cheese; shredded
  18. tomatoes; wedges halved
  19. ½ medium yellow onion, diced
  20. green bell pepper; diced
  21. avocados, cubed
  22. radishes; sliced
  23. cucumber; peeled, seeded & diced
  24. jalapeno pepper; deveined/deseeded & minced
  25. bunch of cilantro; chopped
  26. Dressing:
  27. ¼ cup olive oil
  28. tbsp lime juice (juice of two limes)
  29. ¼ tsp ground cumin
  30. cloves of garlic, minced
  31. SYD All Purpose Meat rub, to taste
  32. salt & black pepper to taste

 

One Comment... read it below or add one

  1. Bert says:

    Forget whether that’s healthy or not (and whether or not some of us could stand a lighter meal or two this year lol), it looks fantastic! Lotta love for this recipe! 🙂

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