Grilled Mexican Skirt Steak and Roasted Corn Salad

Jump to Recipe
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grilled Mexican Skirt Steak and Roasted Corn Salad

Print Recipe

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 make 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.

  • Total Time: 25 mins
  • Yield: 8 1x

Ingredients

Units Scale

Marinated Skirt Steak

  • 1 pound of skirt steak

MARINADE:

  • 1 tbsp ground cumin
  • 1 1/2 tsp paprika
  • 1 tsp crushed red pepper flakes
  • 1 tsp SYD All Purpose Meat Rub
  • 1/2 cup of vegetable/canola oil
  • 3 tbsp lime juice (juice of one lime)
  • 1 1/2 tbsp soy sauce
  • 1 1/2 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.

 

Roasted Corn on the Cob

  1. Soak corn for 30 minutes submerged in water
  2. Pull the husks back–but not off–to access the corn silks
  3. Remove all the corn silks and put the husks back in place
  4. Cut off a couple outer husk layers to use as twine to keep the husks in place
  5. Roast indirect on Weber kettle for about 30 minutes until softened
  6. Remove husks and grill directly over coals briefly to slightly char the corn
  7. Cut the kernels off the cob and set aside

Salad:

  1. Grilled Skirt Steak (above)
  2. Roasted Corn on the Cob (above)
  3. 15 oz can of Black Beans; rinsed & drained
  4. 8 ounces Monterrey Jack Cheese; shredded
  5. tomatoes; wedges halved
  6. ½ medium yellow onion, diced
  7. green bell pepper; diced
  8. avocados, cubed
  9. radishes; sliced
  10. cucumber; peeled, seeded & diced
  11. jalapeno pepper; deveined/deseeded & minced
  12. bunch of cilantro; chopped

Dressing:

  1. ¼ cup olive oil
  2. tbsp lime juice (juice of two limes)
  3. ¼ tsp ground cumin
  4. cloves of garlic, minced
  5. SYD All Purpose Meat rub, to taste
  6. salt & black pepper to taste
  • Author: Harry Soo
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Category: Salad
  • Cuisine: American, Mexican

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!