Juicy grilled skirt steak is piled high with a flavorful charred corn sweet pepper salsa and is hands down the BEST summer steak dinner you’ll ever have!
Because everyone should have a killer summer steak dinner up their sleeve. Or preferably on your summer dinner agenda at least 7 times a week. ??
And you definitely heard that winner plan from me first.
Gah. I can’t. Please tell me we can have summer forever and a day because we probably need this steak even longer than that.
Honestly a must. Honestly I’d like to drop everything currently and go have dinner at 7am.
Prep for the steak is as follows: trim the fat, rub it down in olive oil, salt + pepper and let it sit at room temp for 30 minutes. That’s honestly all there is to it. Simple is the name of the game.
Skirt steak is honestly such a beauty to grill, guys. It’s a thin cut of beef so it literally cooks in 8 minutes max on the grill.
The thing that really makes this grilled skirt steak though is the charred corn salsa. Corn/sweet peppers get thrown on the grill and moments later the most spoon-worthy salsa is ready for loving on.
Also, the salsa-to-steak ratio here is roughly about 1:1 and that is absolutely NO accident. ??
Gah. Pretty, quick + simple summer dinners for the total WIN. << related: I swear there’s steak somewhere underneath that mountain of gorgeous salsa. ♥
This for dinner 7 days a week isn’t sounding so ridiculous anymore right?
Grilled Skirt Steak with Charred Corn & Sweet Pepper Salsa
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Ingredients
- 1 2 lb skirt steak, trimmed
- 1 tablespoon olive oil
- Salt and pepper to taste
Salsa:
- 3 ears sweet corn husk and silk removed
- 2 sweet red peppers cored and halved
- 2 tablespoons olive oil
- 1 small jalapeno minced
- 2 tablespoons lime juice
- 2 tablespoons minced fresh cilantro
- Salt and pepper to taste
Instructions
- Rub steak on both sides with olive oil and season with salt and pepper. Let sit at room temperature 30 minutes.
- While steak sits, make the salsa: Brush sweet corn with 1 tablespoon olive oil and rub remaining olive oil over red pepper halves.
- Grill corn and peppers over medium-high heat, turning occasionally until veggies are slightly charred and cooked through. Remove from grill and remove corn from cob and chop red pepper finely.
- Combine charred corn and pepper, jalapeno, lime juice, cilantro, and salt and pepper to taste in a medium bowl. Chill until ready to use.
- Grill the steak: Over medium high heat, grill steak 4-5 minutes on each side until meat reaches your desired degree of doneness.
- Let steak rest 5 minutes, then thinly slice against the grain. Serve steak warm with charred corn salsa on top. Enjoy!
Gayle @ Pumpkin 'N Spice says
That salsa is just the prettiest, Sarah! I’m a sucker for sweet corn anything, so I love that you paired it with peppers and skirt steak. This is the perfect summer meal!
Rachel @ Bakerita says
Steak during the summer is always the best! This looks beyond delightful Sarah – I wish I could dig into that plate right now!
Kristine | Kristine's Kitchen says
This grilled steak looks SO easy and SO flavorful! And that corn salsa! I could eat this on repeat… as suggested! 😉