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Skirt Steak with Tomato Corn Salsa – Perfectly cooked skirt steak topped with a sweet tangy tomato corn salsa. Serve it with rice for a delicious dinner.
This skirt steak is beefy, sweet, and topped with a tangy and sweet balsamic tomato corn salsa.
The tanginess of the balsamic with tomato and the sweetness of the corn are flavors that dance in your mouth.
I like to serve this skirt steak with a side of yellow rice or rice pilaf.
What is A skirt steak?
Skirt steak is a cut of beef. It’s sometimes confused with Flank steak which looks similar. Skirt steak is a bit fattier than flank steak but it has more of a real beef flavor.
You should not overcook skirt steak or it will be very tough. It should be cooked to rare or medium-rare. I like to go by the temperature of this type of meat rather than the amount of time to cook it.
I cooked this skirt steak to an internal temperature of 125°.
To marinate or not
Most recipes will call for marinating skirt steak with some type of acid and sugar to break down the fibers and make it more tender.
Those marinades usually contain lime juice, brown sugar, soy sauce, and sometimes vinegar.
Truth is that I don’t think you always need to marinate. For this recipe, I removed the skirt steak from the refrigerator 30 minutes before I was going to grill it.
I brushed both sides with extra virgin olive oil and then liberally salted and peppered both sides and let it sit on the countertop.
I grilled in on my indoor grill (because we are in the process of buying a new outdoor grill) to a temperature of 120°-125°. It took me about 3-4 minutes on a high grill to reach 125°.
I let it sit, covered with foil, for 15 minutes before slicing it thin and against the grain.
Ingredients in tomato corn salsa
If you follow my recipes, I like simple ingredients that are readily available but carry a ton of flavor. This tomato corn salsa does just that!
- Cherry tomatoes
- Grilled corn on the cob cut off the cob – you can substitute frozen corn
- Extra virgin olive oil
- Balsamic vinegar
- Black pepper
- Fresh basil
What else can I use skirt steak for?
To serve and eat skirt steak, you should cut it into very thin to thin slices. And always cut against the grain or it will be very tough in texture.
Because it’s cut thin, it’s perfect for fajitas, Philly cheesesteak sandwiches, tacos, and carne asada.
My indoor grill
I’ve owned several of the popular indoor grills over the past 10 years. But I was never a fan until I bought my Ninja Foodi Grill.
It’s a grill, an air fryer, a roaster, and a dehydrator. I’ve used the air fryer and roaster many times but sorry to say I haven’t yet tried the dehydrator function.
But I LOVE the grill function. We use this grill 3-4 times a week. It’s easy to use; it makes perfectly grilled burgers, chicken, and steaks.
Remember, I made this skirt steak on this grill.
Here’s the link if you’d like to check it out.
More recipes you might like
- Chimichurri Sauce – The perfect sauce to serve with grilled steak
- Bourbon Glazed Salmon Cesar Salad
- Chili Honey Lime Roasted Sweet Potatoes
- Za’atar Grilled Chicken and Pasta
- Greek Chicken Salad – Don’t let the name fool you, this salad is a meal
if you try this recipe, leave me a comment below. I’d love to hear from you!
Skirt Steak with Tomato Corn Salsa
- 1 Skirt steak - cut off silver skin and any excess fat
- 1 TBS extra virgin olive oil
- Black Pepper
TOMATO CORN SALSA
- 1/2 pint cherry tomatoes
- 2 ears of grilled corn on the cob cut off the cob substitute 1/2 frozen corn - thawed
- 1 TBS extra virgin olive oil
- 2 TBS Balsamic vinegar
- Fresh basil leaves
- Remove steak from the refrigerator 30 minutes prior to cooking.
- Brush both sides with olive oil.
- Liberally salt and pepper both sides.
- Let sit at room temperature for 30 minutes.
- Grill until internal temperature is 125° which will take 3-4 minutes on each side depending upon the temperature of your grill.
- Remove from grill, cover loosely with foil for 15 minutes before slicing.
- Slice it thin and against the bias.
- Dice cherry tomatoes into thirds.
- Add tomatoes, corn, salt, pepper, olive oil, and vinegar to a small bowl and mix together.
- Refrigerate for 30 minutes up to 2 hours.
- Slice skirt steak, top with salsa and fresh basil leaves.