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!