A little south-of-the-border flair for Sunday night dinner or any night dinner, this one is so super easy and so complete you will want to make it part of your weekly rotation.
Mexican Skirt Steak with Corn
Servings
4 Servings
Ingredients
- 1 1 ½-pound skirt steak
- Zest and juice of 1 lime
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 medium red onion diced
- 2 cloves garlic minced
- 1 10-ounce bag frozen corn, thawed
- 1 cup chunky salsa
- 1 tablespoon chopped fresh cilantro or 1 teaspoon dried
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 ripe avocado pitted, peeled, and sliced
Instructions
- In a large resealable plastic bag, combine steak with lime zest, juice, and cumin. Marinate meat at room temperature for 15 minutes, or in the fridge for as long as 24 hours.
- Heat olive oil in a 12-inch (or larger) skillet over medium-high heat. Add steak and sauté 4 to 5 minutes per side for medium-rare. Set aside.
- Add onions and garlic, and sauté until slightly softened about 5 to 6 minutes. Add corn, and sauté until heated through about 4 minutes. Slice steak thinly, against the grain, and add to the skillet with salsa, cilantro, salt, and pepper to taste. Stir to combine. Serve with sliced avocado.
This looks like a perfect dish for Shabbat lunch even. Going to try this this weekend.
I don’t eat meat so often but I love skirt steak. This is such a pretty, summery dish. I like the idea of using beans AND corn, and of course, some avocado slices on top. Mmmmm
Hi Chani! so happy! what about black beans? would be grrrrreat!
I just made this and it was a massive hit! I would love to know if you have any suggestions for a replacement for the corn? Thanks so much