Grilled Skirt Steak with Charred Corn and Lime Salsa
This is summer in a single plate. Skirt steak marinates fast, thirty minutes is enough, though overnight is better, and cooks in about six minutes total over ripping-hot heat. The charred corn salsa comes together while the steak rests: fresh corn kernels blistered in a dry skillet until smoky and sweet, tossed with lime, jalapeño, cilantro, and red onion. It's the kind of dinner we eat outside on the patio when the weather cooperates, standing up, cutting pieces straight off the board and dipping into the salsa. No plates required, though Kiana would prefer if we used them.
- PRO
- GF
- DF
Estimated macros per serving
Calories ~460 · Protein ~37g · Carbs ~15g · Fat ~28g
Ingredients
For the steak:
- 1½ pounds skirt steak
For the marinade:
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
For the charred corn and lime salsa:
- 3 ears fresh corn, kernels cut from the cob (about 2 cups)
- 1 jalapeño, seeded and finely diced
- ¼ cup fresh cilantro, chopped
- ¼ cup red onion, finely diced
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
Method
- Combine the olive oil, lime juice, garlic, cumin, and chili powder in a shallow dish or zip-top bag. Add the skirt steak, turn to coat, and marinate in the refrigerator for at least 30 minutes (or up to 8 hours). Remove from the fridge 20–30 minutes before grilling to take the chill off. Have the corn kernels cut from the cob before the steak goes on the grill so the salsa comes together easily during the rest.
- Preheat your grill to high heat (or heat a cast-iron grill pan over high heat until smoking).
- Remove the steak from the marinade and pat off excess. Season generously with salt and pepper.
- Grill the steak for 3 minutes per side for medium-rare, or until an instant-read thermometer inserted into the thickest part reads 125–130°F (it will rise to 130–135°F as it rests). Skirt steak is thin; it cooks fast, so watch it closely. Look for a deep char on the outside while the center stays pink. Transfer to a cutting board and rest for 5 minutes.
- While the steak rests, make the salsa: heat a dry cast-iron skillet over high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2 minutes until charred on one side. Stir once and char for another 2 minutes. You want blackened spots, not uniformly cooked corn.
- Transfer the charred corn to a bowl and toss with the jalapeño, cilantro, red onion, lime juice, olive oil, salt, and pepper.
- Slice the steak against the grain into thin strips (this is critical; skirt steak has a strong grain, and cutting with it produces tough, chewy pieces). Serve with the charred corn salsa spooned over and alongside.
Variations & Notes
- Vegan Swap: Use thick slices of hearts of palm steak or marinated portobello mushrooms with the same marinade. Grill for 4 minutes per side.
- Extra Hungry: Serve with a side of roasted sweet potato wedges, or wrap everything in large collard green leaves for a taco-style build.
- Substitutions: Flank steak works identically. If fresh corn isn't in season, use frozen: thaw and dry thoroughly before charring. Add diced avocado to the salsa if you want extra richness.
- Storage: Steak keeps 3 days refrigerated and is excellent cold in salads or grain bowls. Salsa keeps 2 days but is best fresh. Reheat steak gently or serve at room temperature.
- Food Safety: Cooking proteins below USDA-recommended temperatures carries some risk. Pregnant people, young children, older adults, and anyone immunocompromised should cook to the USDA target. If your steak is labeled "blade-tenderized" or "mechanically tenderized," cook it to 145°F with a 3-minute rest — tenderizing can push surface bacteria into the center, where a quick sear won't reach.