Sweet corn takes on maximum flavor when charred on the grill, and its flavors contrast beautifully with a rich, perfectly cooked steak.
CAL/SERV:834
YIELDS:4
PREP TIME:0 HOURS 25 MINS
TOTAL TIME:0 HOURS 25 MINS
INGREDIENTS
1 skirt steak
kosher salt
Pepper
2 ear corn
2 tbsp. fresh lime juice
2 tbsp. olive oil
1/2 small red onion
2 small avocados
1 c. fresh cilantro leaves
8 small flour tortillas
DIRECTIONS
- Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
- Place the corn on the grill along with the steak and grill, turning occasionally, until charred, about 3 minutes. Transfer the corn to a cutting board and remove the kernels from the cobs.
- In a large bowl, whisk together the lime juice, oil, and 1/4 teaspoon each salt and pepper. Add the corn and onion and toss to combine, then fold in the avocados and cilantro.
- Warm the tortillas on the grill. Serve with the steak, corn salad, and lime wedges, if desired.
2 replies to "Grilled Skirt Steak with Charred Corn Salad"
Sounds delicious! Will try to cook tonight.
I guess high-quality meat is crucial in this recipe! Worth trying out