Home Recipes Cowboy Marinated Skirt Steak with Corn Salad

Cowboy Marinated Skirt Steak with Corn Salad

Master the grill with this simple but flavorful Skirt Steak recipe. Served alongside an equally delicious corn salad.

680 g	beef Skirt Steak, cut into 10–15 cm pieces
40 g	red onion, diced
1 can / 425 g	corn, rinsed & drained
150 g	cherry tomatoes, cut in-half
80 ml	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 1/2 tsp	dried thyme leaves
1 tsp	garlic powder
1 tsp	onion powder
1/2 tsp	kosher salt
1/2 tsp	black pepper

Step 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.
Step 2
Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve.
Step 3
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.
Step 4
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 (63 °C) to medium (71 °C) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.

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