Cowboy Marinated Skirt Steak with Corn Salad

CategoryDifficultyBeginner
Yields6 Servings
Prep Time6 hrsCook Time15 minsTotal Time6 hrs 15 mins
 1 ½ lbs beef skirt steak, cut into 4" to 6" pieces
 ¼ cup red onion, diced
 15 oz canned corn, rinsed and drained
 1 cup cherry tomatoes
 ⅓ cup Italian dressing
 2 tbsp fresh basil, chopped
 2 tsp granulated garlic
 1 tsp freshly ground black pepper
 1 tsp Kosher salt
Marinade
 2 tbsp vegetable oil
 2 tbsp fresh lime juice
 3 tbsp water
 2 tsp garlic, minced
 2 tsp sweet paprika
 1 ½ tsp dried thyme leaves
 1 tsp garlic powder
 ½ tsp Kosher salt
 ½ tsp freshly ground black pepper
1

Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2

Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve.

Cook's Tip: Whole grilled corn on the cobb can be used in place of canned. Place 4 corn cobs on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool.

3

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.

Ingredients

 1 ½ lbs beef skirt steak, cut into 4" to 6" pieces
 ¼ cup red onion, diced
 15 oz canned corn, rinsed and drained
 1 cup cherry tomatoes
 ⅓ cup Italian dressing
 2 tbsp fresh basil, chopped
 2 tsp granulated garlic
 1 tsp freshly ground black pepper
 1 tsp Kosher salt
Marinade
 2 tbsp vegetable oil
 2 tbsp fresh lime juice
 3 tbsp water
 2 tsp garlic, minced
 2 tsp sweet paprika
 1 ½ tsp dried thyme leaves
 1 tsp garlic powder
 ½ tsp Kosher salt
 ½ tsp freshly ground black pepper

Directions

1

Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

2

Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve.

Cook's Tip: Whole grilled corn on the cobb can be used in place of canned. Place 4 corn cobs on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool.

3

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.

Cowboy Marinated Skirt Steak with Corn Salad
IngredientsDirections

Recipe and photo courtesy of Beef. It’s What’s For Dinner.