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Grilled Skirt Steak with Charred Corn & Sweet Pepper Salsa

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6 servings


  • 1 2 lb skirt steak, trimmed
  • 1 tablespoon olive oil
  • Salt and pepper to taste


  • 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


  • 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!