Mexican Skirt Steak with Corn

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mexican skirt steak skillet

A little south-of-the-border flair for Sunday night dinner.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 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, such as Gold’s Extra 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


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.