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mexican skirt steak skillet

Mexican Skirt Steak with Corn

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
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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.