Warning!!! The dressing and crumb topping on this may be some of the best!!! Prepare…
The perfect citrus marinated skirt steak will give you all the summer vibes you need! Topped with a grilled corn and tomato herb salad, this veggie-packed steak dish will have you firing up the grill all season long.
When the summer season hits, immediately I want to grill everything. This recipe hit the spot because the smells of grilled steak and corn are above all. Seeing that this recipe also came about over the Father’s Day weekend (which happens to be my father’s birthday weekend too) brought me great joy being by the grill.
Memories of grilled dinners during the summer months trigger some of my favorite memories growing up. We always had paired grilled food, whether it be chicken, steak or burgers with corn on the cob. I can’t say why but it was the best summer pairing. Peronally, I couldn’t stand sitting at the table hearing everyone chomp on their corn so this salad gives the same flavors without the stress.
It was time for me to post a steak recipe on this blog, but leave it to me to add veggies to the dish to lighten it up the best I could. This, by far, has been one of the easiest, most flavorful, steak dinners I have made in my life time. I was in complete shock when it all came together and I couldn’t stop eating it!
I’ve also been adding a little red meat into my diet (yes, people usually do the opposite) but the need for iron and high quality protein has been a necessity lately. I’ve mastered grilled flank steak as well as pan seared NY strip, but now was the time to focus on the skirt steak! This is starting to become one of my favorite cuts (behind filet/tenderloin).
Here’s the deal with skirt steak: Skirt steak is a boneless, trimmed part of the diaphragm muscle. Not that any of that matters, what matters is the fact that it has great flavor and is generally lean. With these great steak qualities comes great responsibility to not overcook the cut. This steak requires cooking on high heat for a short period of time.
- It’s great for marinating to help tenderize the meat. The marinade for this recipe does exactly that and brings out some delicious flavors.
- Cooking this quickly on both sides at a high heat helps with the cook and not overcooking the steak.
- Once you’ve mastered the flavor and the cook, you still have one more step to keep it tender. After it rests, make sure you cut it against the grain (as you should all steak) to keep it juicy! Seems odd considering it can be a lean long strip of meat and you cut it long ways when its thin.
Let’s not discredit the salad topping. This is just as spectacular as the steak. In fact, I don’t know if I want to eat either of them without the other from now on. There is literally nothing better than grilled corn in the summer. Absolutely nothing. So sweet and charred, it’s really fantastic paired with the tomatoes and herbs.
Here are a few other recipes you should consider once you give this one a go:
I’m telling you, this steak dinner is not only easy and feeds a crew during a fun, relaxing dinner party, it’s also a show stopper. It’s bright, beautiful, vibrant and still adds some nutritional value for being a beef dinner during bathing suit season. It’s so easy, you HAVE to try it!
Grilled Skirt Steak with Corn, Tomato & Herb Salad
- ½ cup olive oil
- 2 lemons juiced
- 2 limes juiced
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon garlic powder or minced (more for seasoning the steak)
- ½ tablespoon cumin (more for seasoning the steak)
- 3-4 pounds skirt steak
- salt and pepper to season
Corn, Tomato & Herb Salad
- 3-4 ears corn husked
- 2 tablespoons olive oil (more for drizzling)
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- salt and pepper to taste
- 2-3 cups cherry or grape tomatoes halved
- ¼ large red onion diced
- ½ cup cilantro leaves chopped
- ½ cup flat leaf parsley leaves chopped
- ⅓ cup green onions chopped
- arugula (optional)
- In a mixing bowl, whisk together olive oil, lemon juice, lime juice, apple cider vinegar, Worcestershire sauce, soy sauce garlic, cumin, garlic and season with salt and pepper.
- Season both sides of the steak with salt, pepper, garlic and cumin. Set steak in a gallon size ziplock bag and pour the marinade all over the steak. Seal and set in the fridge for 3-4 hours.
- Preheat grill to high heat (450°). Once grill is heat, lay steak over the hot spots and cook for 2-4 minutes on each side depending on the thickness of the steak.
- Remove and let rest for at least 10-15 minutes before cutting.
- Cut against the grain.
Corn, Tomato & Herb Salad
- Using the already preheated grill, reduce heat to medium-high heat (400°).
- Lightly drizzle the ears of corn with olive oil to coat each ear. Place each ear of corn on the grill and cook for 2-3 minutes on each side and cook up to 12-14 minutes.
- Remove the corn and let cool. Cut the corn off the cob and set aside.
- In a large mixing bowl add olive oil, balsamic, dijon, salt and pepper and then whisk everything together.
- Add corn, tomatoes, onions and herbs and gently toss everything together.
- On a large serving tray, spread out arugula and steak. Top with corn/tomato salad and serve.