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 smoky 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 jalapeños 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.