Grilled Skirt Steak with Black Bean Corn and Tomato Salad

The whole family will love this simple yet flavorful Grilled Skirt Steak recipe. Paired with a lively Black Bean, Corn, and Tomato Salad, it’s a festive way to get steak on the table! This combination adds a vibrant touch to your meal and provides the perfect balance of texture and flavor that complements the steak beautifully. Perfect with my Mexican Sweet Potato Wedges!

Why This Recipe is a Keeper!

How to Make Grilled Skirt Steak with Black Bean, Corn and Tomato Salad

Recipe Ingredients:

Here’s everything you’ll need to make this grilled skirt steak recipe, along with how to prep the ingredients. The exact quantities of the ingredients are on the recipe card below.

Ingredient Notes and Substitutions:

• Skirt Steak: There are two kinds of skirt steaks, which means every cow has two kinds of skirt steaks: The inside skirt and the outside skirt. (Pictured above is an inside skirt.). If you’ve had skirt steak before and considered it tough, you probably had the more readily available inside skirt. The outside skirt has more marbling, making it more tender and expensive than the inside skirt. Outside skirts are more difficult to find at the grocery store because most are used for commercial purposes like restaurants. However, The Fresh Market only carries outside skirts. You can also use a flank steak for this recipe.
• Orange Juice: There is no need for freshly squeezed; you can use bottled orange juice.
• Lime Juice: I recommend freshly squeezed lime juice for the marinade and the salad because it has a brighter acidity than bottled lime juice.
• Chili Powder:  Chili powder blends ground, dried chiles such as New Mexico, Ancho, or Cascabel, and assorted spices like cumin, oregano, and paprika. The flavor profile can differ depending on the specific blend.
• Hot Sauce: Cholula is perfect in this Southwestern-inspired recipe!
• Black Beans: Canned black beans are a great convenience item. Just be sure to rinse and drain them well.
• Corn: I used leftover grilled corn which is perfect in this black bean salad. However, you can use blanched fresh corn, thawed frozen corn kernels, or canned.
• Tomatoes: I prefer plum (Roma) tomatoes in this recipe because they’re less watery than round tomatoes. You can also use halved cherry or grape tomatoes in this salad.
• Jalapeno: Most of the heat in a jalapeno is in the seeds and the white, fleshy membrane. If you can’t tolerate spice, remove them. You may also wish to wear disposable gloves when handling hot peppers.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Combine the first 11 ingredients (canola oil through black pepper) in a bowl.

• Transfer to a 1-gallon zipper-top bag.
• Place the steaks in the bag and massage to evenly distribute the marinade.
• Refrigerate for up to 12 hours, occasionally moving and massaging the bag/steak to keep the marinade evenly distributed over the steak.

• Combine all the salad ingredients in a bowl. Refrigerate until ready to serve.

• Preheat a grill or grill pan to medium-high.
• Drain the steaks from the marinade and pat dry.
• Grill the steaks for 2 to 3 minutes per side or to the desired doneness.

• Let the steaks rest for 5 minutes.
• Slice against the grain.

• Serve the skirt steak topped with the black bean salad!
• Enjoy!

Chef Tips and Tricks:

• Let the steaks rest before slicing for the juices to redistribute.
• It is very important to slice skirt steak against the grain. Because skirt steaks are so long, I slice them in half first with the grain and then against it.
• Skirt steaks are thin so they cook quickly! Mine was super thin and got a little overdone, but it was still delicious because of the flavorful marinade, the smoky char on the meat and it was sliced against the grain.

Money-Saving Tip:

• As mentioned above, there are two types of skirt steak: inside skirt and outside skirt. If you can find an outside skirt, it will be about twice the price. Although it won’t be as tender, you’ll save quite a bit of money on the inside skirt which benefits from this flavorful, acidic marinade.

Frequently Asked Questions:

Storage:

• Refrigerate any leftovers of the skirt steak and salad.
• To reheat leftover steak, wrap in aluminum foil and reheat in the oven or toaster oven at 350 degrees until heated.

Serve with:

• Patatas Bravas Chilenos
• Green Chile au Gratin Potatoes
• Summer Squash Casserole

More great grilled beef recipes you’ll love!

• Grilled Marinated Skirt Steak with Peperonata
• Indian-Style Beef Kabobs with Cilantro Coconut Sauce
• Asian Beef Skewers with Shishito Peppers

Get all my beef recipes at Beef Recipes – From A Chef’s Kitchen.