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

Skirt Steak with Tomato Corn Salsa

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.
5 from 1 vote
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Course: Main Meal
Cuisine: American
Keyword: mexican steak recipe, skirt steak recipe, tomato corn salsa
Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 36 minutes
Servings: 4 servings
Author: Laura Franco

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

  • 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.

SALSA

  • 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.

TO SERVE

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