If you’re dreaming of a vibrant summer meal that feels as festive on a weeknight as it does for a backyard gathering, Grilled Skirt Steak with Corn and Cherry Tomato Salad is the answer. The steak is juicy and flavorful, thanks to a smoky spice rub and quick grilling, while the salad bursts with sweet corn, ripe cherry tomatoes, and a splash of zesty lime. This dish delivers everything you love about grilling season—bold flavors, colorful produce, and minimal fuss—making it a staple that will brighten any table.

Ingredients You’ll Need

Grilled Skirt Steak with Corn and Cherry Tomato Salad Recipe - Recipe Image

Ingredients You’ll Need

Simple, fresh, and packed with taste: every ingredient in this recipe is chosen to make the flavors pop and the textures sing. Don’t skip or swap unless absolutely necessary—each one really earns its place in this unforgettable meal.

Skirt steak (1 ½ pounds): Known for its full flavor and signature texture; make sure it’s well-trimmed for the most tender results.
Olive oil (2 tablespoons for steak, 1 for salad): Provides a silky base for grilling and finishing, helping the seasonings cling and adding depth to the salad.
Kosher salt (2 teaspoons): Essential for bringing out the natural flavors in both steak and veggies.
Black pepper (1 teaspoon): Adds warmth and complexity, waking up every bite.
Garlic powder (1 teaspoon): Gives a mellow je-ne-sais-quoi that lingers behind the smoky char.
Smoked paprika (1 teaspoon): Infuses a subtle smokiness—think backyard barbecue aroma in every slice.
Fresh corn on the cob (4 ears): Sweet, juicy kernels are a celebration of summer and add irresistible crunch.
Cherry tomatoes (2 cups, halved): Offer pops of juicy sweetness and cheerful color.
Red onion (¼ cup, finely chopped): Brings sharpness and contrast to balance the salad.
Fresh cilantro (¼ cup, chopped): Lends herby brightness that makes the whole dish sing.
Lime juice (2 tablespoons): Provides a tangy kick that ties the salad together.
Salt and pepper (to taste, for salad): Let your tastebuds guide you as you finish the salad.

How to Make Grilled Skirt Steak with Corn and Cherry Tomato Salad

Step 1: Prep the Grill and Steak

Preheat your grill to medium-high heat. While it’s heating, pat your skirt steak dry and drizzle with olive oil. Massage the steak with salt, black pepper, garlic powder, and smoked paprika, making sure every inch is coated—this spice rub is what gives Grilled Skirt Steak with Corn and Cherry Tomato Salad its unmistakable flavor.

Step 2: Grill the Skirt Steak

Place the steak on the hot grill. Cook for 3 to 4 minutes per side for that gorgeous sear and juicy, pink center. Grill longer if you prefer it more well-done, but skirt steak shines at medium-rare. Once done, transfer the meat to a platter and let it rest for 5 minutes. This waiting game ensures every bite is tender and packed with juices!

Step 3: Grill the Corn

While the steak is resting, add your husked corn cobs to the grill. Turn them every couple of minutes to get even char marks all around, grilling for about 10 minutes total. You’re looking for those irresistible golden and slightly blackened spots that mean the sugars have caramelized—pure magic for the salad.

Step 4: Prepare the Salad

Let the grilled corn cool just until you can handle it, then carefully cut the kernels off the cob. Toss the kernels into a large bowl along with halved cherry tomatoes, finely chopped red onion, and fresh cilantro. Drizzle everything with lime juice and olive oil, then add salt and pepper. Gently toss until everything is shimmering and mixed beautifully—this is the heart of your Grilled Skirt Steak with Corn and Cherry Tomato Salad.

Step 5: Slice and Serve

Slice the rested skirt steak against the grain to ensure each piece is as tender as possible. Arrange the steak either on top of the salad or right alongside it, so all those juices can mingle with the bright veggies. Your dish is ready to dazzle!

How to Serve Grilled Skirt Steak with Corn and Cherry Tomato Salad

Garnishes

Top your platter with extra chopped cilantro or a few more squeezes of fresh lime. For those who crave a touch of luxury, add creamy avocado slices or crumbled queso fresco over the salad. A sprinkle of flaky sea salt just before serving elevates every bite of Grilled Skirt Steak with Corn and Cherry Tomato Salad.

Side Dishes

This meal is pretty complete, but if you’re craving more, consider serving it with warm tortillas for a DIY taco night or a side of fluffy rice. A chilled cucumber salad or tangy slaw also pairs beautifully, balancing out the rich, smokey meat and the sweet burst of corn and tomatoes.

Creative Ways to Present

For a party-ready presentation, layer the steak slices on a rustic wooden board and surround with mounds of the corn and cherry tomato salad. Alternatively, assemble everything in individual bowls for a colorful, build-your-own meal. Grilled Skirt Steak with Corn and Cherry Tomato Salad also shines as a filling for hearty sandwiches or summer grain bowls.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the steak and salad separately in airtight containers. The steak keeps well in the fridge for up to 3 days, while the salad is best enjoyed within 2 days for peak freshness and crunch.

Freezing

Steak freezes beautifully! Wrap the grilled skirt steak tightly in plastic wrap, then foil, and place it in a freezer bag. It can stay frozen for up to 2 months. The salad, however, is not suitable for freezing—fresh veggies and herbs simply won’t defrost nicely.

Reheating

To reheat steak, gently warm slices in a skillet over medium-low heat with a splash of broth or water to prevent drying out. Avoid microwaving, which can make skirt steak tough. The salad is best served chilled or at room temperature—no reheating necessary!

FAQs

Can I make Grilled Skirt Steak with Corn and Cherry Tomato Salad indoors if I don’t have a grill?

Absolutely! A grill pan or cast iron skillet works wonders. Sear the steak and corn over high heat on the stovetop and follow the recipe as written for fantastic results.

What’s the best substitute if I can’t find skirt steak?

Flank steak or sirloin work very well as alternatives. Just remember to slice against the grain to keep the meat tender, and adjust the grilling time based on thickness.

How can I make this recipe spicy?

Add finely chopped jalapeño or a pinch of crushed red pepper flakes to the salad, or mix some cayenne into the steak’s spice rub. You’ll end up with a bold kick that sings in each mouthful of Grilled Skirt Steak with Corn and Cherry Tomato Salad!

Can this dish be made ahead?

You can prepare the salad a few hours ahead and keep it refrigerated. Grill the steak just before serving for maximum flavor and tenderness. Slicing and combining everything last-minute preserves the texture of the salad.

Is Grilled Skirt Steak with Corn and Cherry Tomato Salad gluten-free?

Yes! The recipe is completely gluten-free as written, making it a great choice for those with gluten sensitivities or anyone craving a wholesome, naturally free-from meal.

Final Thoughts

This is the kind of meal you’ll crave again and again—simple enough for a summer night, but impressive enough for friends and family. Give Grilled Skirt Steak with Corn and Cherry Tomato Salad a try, and discover just how deliciously effortless fresh, grilled flavors can be!