Grilled Skirt Steak With Corn Salsa And Black Beans Recipe

Cooking Directions

• STEP 1.In a bowl, combine the marinade ingredients: olive oil, lime juice, garlic, cumin, paprika, salt, and pepper.
• STEP 2.Place the skirt steak in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the excess marinade.
• STEP 4.Grill the steak for about 4-6 minutes per side, or until it reaches your desired level of doneness. Remove from the grill and let it rest for a few minutes before slicing.
• STEP 5.While the steak is resting, prepare the corn salsa. In a bowl, combine the corn, diced tomatoes, red onion, jalapeno, cilantro, lime juice, salt, and pepper. Mix well.
• STEP 6.To serve, slice the grilled skirt steak against the grain into thin strips. Serve with the corn salsa and black beans on the side. Enjoy!

Cooking Tips

• Make sure to let the steak rest after grilling to allow the juices to redistribute and ensure a tender result.
• For a spicier salsa, leave the seeds in the jalapeno. For a milder salsa, remove the seeds and membrane.
• You can also serve the grilled skirt steak in warm tortillas for a delicious steak taco.

Storage and Serving

• Leftover grilled skirt steak can be stored in an airtight container in the refrigerator for up to 3 days.
• The corn salsa can be made ahead of time and stored in the refrigerator for up to 2 days.
• To reheat the steak, gently warm it in a skillet over medium heat until heated through.
• Serve the grilled skirt steak with corn salsa and black beans as a main dish, or as a filling for tacos, burritos, or salads.