Name: Grilled Skirt Steak with Corn, Tomato & Herb Salad
Prep time: 20 min
Cook time: 20 min
Total time: 250 min
Ingredients: 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); 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))

^{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:

Grilled Chicken Fajitas

Grilled Corn & Zucchini Burrata Salad

Grilled Watermelon, Feta & Pistachio Salad

Grilled Vegetable Skewers

Grilled Citrus Spatchcock Chicken

Bourbon BBQ Grilled Drumsticks

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!

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Grilled Skirt Steak with Corn, Tomato & Herb Salad

Print Recipe

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.

Prep Time:20 mins

Cook Time:20 mins

Marinating time:3 hrs 30 mins

Total Time:4 hrs 10 mins

Ingredients

Steak

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)

Instructions

Steak

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.

Notes

How long do these last and where?

This lasted in the fridge for 4-5 days if sealed in an air tight container. It’s great cold too and perfect to top on a salad

Substitutions?

I think the skirt steak was great but any steak that goes on the grill works for this. Try flank, ribeye, NY strip, porterhouse or even a filet.

If you don’t have fresh corn to grill you can use canned or frozen corn and sear it in a piping hot pan. Fresh is best!

For the dressing, feel free to choose something in the vinaigrette family. You want a nice acidic flavor to cut the fat of the steak and balance the sweetness of the corn. This goes for the corn salad and if needed, for the the marinade of the steak.

Add feta or avocado to the salad for additional fat and flavor.

Tips and tricks

When searing the steak, make sure the marinade drips off the steak before throwing it on the grill. The more liquid, the more of a chance to create steam which we don’t want.

If you don’t want to grill or cannot grill, this would also work on a hot pan (both the steak and the corn). You just need to crank up the heat to high heat for both the steak and corn. You may also want to cut the steak down the center for small pieces that fit more appropriately in the pan.

When marinating the steak, there is no need to marinate it for more than 4 hours. It’s not going to ruin it but the marinade may over power the steak flavor. The acid in the marinade also will start to cook the steak so you want to be cautious of the cook.

Allow for the steak to come to room temperature (up to 30 mins) before grilling. Cooking cold steak on a hot grill may cause the steak to seize up while cooking.