Print
A plate of steak with tomato corn salsa and rice pilaf on the side

Skirt Steak with Tomato Corn Salsa


  • Author: krazykitchenmom
  • Prep Time: 30 minutes
  • Cook Time: 6 minutes
  • Total Time: 36 minutes
  • Yield: 4 servings 1x

Description

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.


Scale

Ingredients

SKIRT STEAK

  • 1 Skirt steak – cut off silver skin and any excess fat
  • 1 TBS extra virgin olive oil
  • Salt
  • 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
  • Salt
  • Pepper
  • Fresh basil leaves

Instructions

SKIRT STEAK

  1. Remove steak from the refrigerator 30 minutes prior to cooking.
  2. Brush both sides with olive oil.
  3. Liberally salt and pepper both sides.
  4. Let sit at room temperature for 30 minutes.
  5. Grill until internal temperature is 125° which will take 3-4 minutes on each side depending upon the temperature of your grill.
  6. Remove from grill, cover loosely with foil for 15 minutes before slicing.
  7. Slice it thin and against the bias.

SALSA

  1. Dice cherry tomatoes into thirds.
  2. Add tomatoes, corn, salt, pepper, olive oil, and vinegar to a small bowl and mix together.
  3. Refrigerate for 30 minutes up to 2 hours.

TO SERVE

Slice skirt steak, top with salsa and fresh basil leaves.


  • Category: Main Meal
  • Method: Grilled
  • Cuisine: American

Keywords: skirt steak recipe, tomato corn salsa, mexican steak recipe