Description
Juicy grilled skirt steak paired with a vibrant corn and cherry tomato salad makes for a delicious and satisfying meal. This recipe is perfect for a summer dinner or any occasion when you’re craving a flavorful, gluten-free dish.
Ingredients
Units
Scale
Skirt Steak:
- 1 1/2 pounds skirt steak, trimmed and cut into manageable portions
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Corn and Cherry Tomato Salad:
- 4 ears fresh corn, husked
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil (for salad)
- Salt and pepper to taste
Instructions
- Preheat the grill: Preheat the grill to medium-high heat.
- Prepare the steak: Rub skirt steak with olive oil and season with salt, pepper, garlic powder, and smoked paprika. Grill for 3-4 minutes per side.
- Grill the corn: Grill the corn for 10 minutes, then cut off the kernels.
- Make the salad: In a bowl, combine corn, cherry tomatoes, red onion, and cilantro. Dress with lime juice and olive oil. Season with salt and pepper.
- Serve: Slice the steak against the grain and serve with the corn and cherry tomato salad.
Notes
- You can substitute skirt steak with flank steak or sirloin if preferred.
- Add avocado slices or queso fresco to the salad for extra richness.
- For a spicy kick, add finely chopped jalapeño.
Nutrition
- Serving Size: 1 steak portion with salad
- Calories: 480
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
