Skirt Steak and Sweetcorn Salsa… tangy marinated skirt steak with a super simple, healthy salsa – the perfect quick summer meal idea.
What is skirt steak? It’s a long, thin cut of steak with a deliciously distinct flavour – perfect for entertaining or feeding a crowd.
How to cook skirt steak? Cooking flank steak well is about a good marinade, high cooking temperature and quick grill / pan time – taking the steak to medium rare for the perfect mouthful.
You’ll cook the flank steak for about 3-4 minutes either side (depending on the thickness of your cut) and you’re aiming for an internal temperature of 54-57°C (or 130-135°F) for medium rare.
How to make skirt steak and sweetcorn salsa
What you’ll need:
- 1kg skirt steak
For the marinade:
- 1tbsp brown sugar (we used dark brown)
- 1tsp ground cumin
- 1tsp ground coriander
- 3 garlic cloves (grated)
- 2tsp dried oregano
- 1tsp dried chilli flakes
- 1tbsp olive oil
- Juice & zest of 1 lime
- 1tbsp flaky sea salt
- Pepper
For the sweetcorn salsa:
- 3 – 4 cobs of fresh sweetcorn
- 200g cherry tomatoes – halved
- Small handful fresh coriander – roughly chopped
- Half of a red onion, finely diced
- Juice of 1 lime
- Pinch of sea salt
- Tsp olive oil
How to:
- Start by making the marinade – simply mix together all of the marinade ingredient in a large bowl to combine well. Add your cut of skirt steak, make sure it’s well coated and then cover and refrigerate for about 30 minutes.
- Next, you’ll make the sweetcorn salsa – start by grilling the sweetcorn. Brush the corn with oil and place each corn cob on the grill / BBQ for roughly 8 minutes, turning frequently until cooked and slightly charred. Remove from the BBQ, allow to cool and then slice the corn kernels from the cob.
- In a bowl, combine corn, tomatoes, coriander and onion with the lime juice and some salt – mix to combine.
- To cook the steak – place on a preheated grill / bbq or a in a hot pan and leave undisturbed for 3-4 minutes to form a delicious sear. Turn and cook for a further 3-4 minutes or until it meets your desired done-ness (54-57C for medium rare).
- Allow to steak to rest for 5-10 minutes, slice (against the grain) and serve topped with your sweetcorn salsa!
You might like some of our other Summer dinner recipes:
Skirt Steak and Sweetcorn Salsa
Sweetcorn Salsa… tangy marinated skirt steak with a super simple, healthy salsa – the perfect quick summer meal idea.
Ingredients
Steak & Marinade
- 1 kg skirt steak
- 1 tbsp brown sugar we used dark brown
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 cloves garlic grated
- 2 tsp dried oregano
- 1 tsp dried chilli flakes
- 1 tbsp olive oil
- 1 lime juice of
- 1 tbsp sea salt
- pepper
Sweetcorn Salsa
- 3-4 cobs fresh sweetcorn
- 200 g cherry tomatoes halved
- small handful fresh coriander roughly chopped
- half red onion finely diced
- 1 lime juice of
- pinch sea salt
- 1 tsp olive oil
Instructions
- Start by making the marinade – simply mix together all of the marinade ingredient in a large bowl to combine well. Add your cut of skirt steak, make sure it's well coated and then cover and refrigerate for about 30 minutes.
- Next, you'll make the sweetcorn salsa – start by grilling the sweetcorn. Brush the corn with oil and place each corn cob on the grill / BBQ for roughly 8 minutes, turning frequently until cooked and slightly charred. Remove from the BBQ, allow to cool and then slice the corn kernels from the cob.
- In a bowl, combine corn, tomatoes, coriander and onion with the lime juice and some salt – mix to combine.
- To cook the steak – place on a preheated grill / bbq or a in a hot pan and leave undisturbed for 3-4 minutes to form a delicious sear. Turn and cook for a further 3-4 minutes or until it meets your desired done-ness (54-57C for medium rare).
- Allow to steak to rest for 5-10 minutes, slice (against the grain) and serve topped with your sweetcorn salsa!
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