Grilled Skirt Steak with Black Bean, Corn and Tomato Salad

Grilled Skirt Steak with Black Bean Tomato Corn Salad on black platter with serving fork.

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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 not only adds a vibrant touch to your meal but also provides the perfect balance of texture and flavor that complements the steak beautifully.

Prep Time30

Cook Time10

Marinating Time12

Total Time12 40

Course: Main Course / Entrees, Meat

Cuisine: Southwestern, Southwestern / Mexican

Diet: Diabetic, Gluten Free

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Marinade and Skirt Steak

1/3 cup canola oil or vegetable oil
1/4 cup fresh lime juice from 1 large lime
1/4 cup fresh orange juice
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce or to tolerance
3 cloves garlic minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (1-pound) skirt steaks trimmed of excess fat

Salad

1 can (15-ounce) black beans drained and rinsed
1 cup corn kernels fresh or frozen
2 medium tomatoes seeded and diced (approximately 1 cup)
1 large jalapeno pepper seeded if desired and chopped
1/2 cup finely chopped red onion
1/4 cup fresh lime juice from 1 large lime
2 teaspoons olive oil
1/4 cup chopped cilantro
Salt and freshly ground black pepper to taste
Lime wedges for serving

Instructions

Marinade and Steak

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.
Preheat a grill or grill pan to medium-high. Drain the steaks from the marinade and pat dry.
Grill the steaks for 2-3 minutes per side or to the desired doneness. Let the steaks rest for 5 minutes. Slice against the grain. Serve with the salad.

Salad

Combine all the salad ingredients in a bowl. Serve with the skirt steak along with extra lime wedges.

Notes

SUBSTITUTIONS:

Can use flank steak in place of skirt steak.
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.

TIPS:

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.

MAKE AHEAD:

Skirt steak holds up very well to marinating overnight or even longer. However, you don’t want to cook it ahead of time and reheat it.
The black bean salad comes together quickly but can be made several hours ahead and refrigerated.

Nutrition