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Cowboy Marinated Skirt Steak with Corn Salad Recipe
View more Beef Recipes, Grilling Recipes
Prep Time
15 min
Total Time
40 min plus marinating time
Yield
6 servings
We love this skirt steak recipe from Beef, It’s What’s for Dinner. While we typically think of skirt steaks as the perfect steak for fajitas (and they are!), they’re also a steak that can be served by itself. Combining the rich flavor of a grilled skirt steak with a fresh corn salad makes for a delicious meal!
This marinated skirt steak with corn salad recipe makes it’s own marinade from scratch, but if you don’t have time, you can use a pre-made marinade. We would recommend your choice of a steakhouse-style marinade, a fajita marinade, or even a teriyaki marinade.
If you don’t have long to marinate the steak, that’s okay. Marinating is primarily a surface seasoning, so just making sure the steak is thoroughly coated in the marinade will go a long way toward ensuring you’re getting the flavor you want!
If you didn’t know, skirt steaks come diaphragm muscles of the cow, making it richly marbled and packed with a robust beefy taste. Skirt steak cooks best with high heat and a fast sear, making it ideal for grilling or broiling.
Our Leahy’s Angus Beef skirt steaks come from the inner skirt portion and we trim them clean of any membrane or silverskin that you may sometimes find on the steak. That makes for a much better eating experience for you. Here’s a video showing how we cut these steaks:
After you’re done cooking your skirt steak, it is important to make sure that you cut the steak against the grain of the meat. With a skirt steak, it’s easy to see the clear lines of muscle fibres running in one direction. By cutting against that grain, you’ll have more tender bites when you eat the steak!
We think this marinated skirt steak with corn salad recipe is a winner, but if you’re looking for more skirt steak recipes, we have you covered. Click here to visit our recipe archive and see various ways you can enjoy skirt steaks.
Ingredients
- 1.5 lb Leahy’s Angus Beef Skirt Steak (cut into 4 to 6 inch pieces)
- 1/4 cup Red Onion (diced)
- 1 can Corn (15 ounce can – rinsed and drained)
- 1 cup Cherry Tomatoes (cut in half)
- 1/3 cup Italian Dressing
- 2 Tbsp Basil (fresh – chopped)
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Kosher Salt
- 2 Tbsp Vegetable Oil (for marinade)
- 2 Tbsp Lime Juice (for marinade)
- 3 Tbsp Water (for marinade)
- 2 tsp Garlic (minced – for marinade)
- 2 tsp Paprika (for marinade)
- 1.5 tsp Dried Thyme (for marinade)
- 1 tsp Garlic Powder (for marinade)
- 1 tsp Onion Powder (for marinade)
- .5 tsp Kosher Salt (for marinade)
- .5 tsp Black Pepper (for marinade)
Directions
Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.
