Grilled Citrus Skirt Steak with Charred Corn Salad

Smoky charcoal-grilled skirt steak marinated in lime and garlic, served with a vibrant charred corn, bell pepper, and cilantro salad alongside warm pinto beans.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $8.88/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar
• Low-Calorie

Tags

• grill
• smoky
• fresh
• special occasion

Ingredients

• 1.5 pound beef skirt steak (trimmed)
• 3 limes (juiced)
• 4 clove garlic (minced)
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 1.25 teaspoon salt
• 2 tablespoon olive oil
• 4 sweet corns (husked)
• 1 red bell pepper (medium, diced)
• 0.5 cup fresh cilantro (chopped)
• 1 can pinto beans (15 oz can, rinsed and drained)

Instructions

1. Combine juice of 2 limes, minced garlic, ground cumin, chili powder, 1 tablespoon olive oil, and 3/4 teaspoon salt in a dish. Add beef skirt steak, turning to coat evenly, and let marinate while preheating the grill.
2. Preheat an outdoor grill or heavy cast-iron grill pan to high heat (450°F to 500°F). Brush sweet corn cobs with 1/2 tablespoon olive oil and grill for 8 to 10 minutes, turning frequently until kernels are charred in spots.
3. Grill skirt steak over direct high heat for 3 to 4 minutes per side until nicely charred on the exterior and medium (internal temperature 140°F). Transfer to a cutting board and rest for 8 minutes before slicing thinly across the grain.
4. Cut charred corn kernels from cobs into a medium bowl. Toss with diced red bell pepper, fresh cilantro, juice of remaining lime, remaining 1/2 tablespoon olive oil, and 1/4 teaspoon salt.
5. Warm pinto beans in a small saucepan over medium heat with remaining 1/4 teaspoon salt for 3 minutes.
6. Arrange sliced skirt steak on plates alongside charred corn salad and warm pinto beans.

Nutrition (per serving)

• Calories: 490
• Protein: 41 g
• Carbohydrates: 42 g
• Fat: 19 g
• Fiber: 8 g
• Sodium: 760 mg
• Saturated Fat: 5.2 g
• Sugar: 8 g
• Cholesterol: 88 mg