Cowboy Marinated Skirt Steak with Corn Salad
• 1½ teaspoons dried thyme leaves • 1 teaspoon garlic powder • 1 teaspoon onion powder • ½ teaspoon kosher salt • ½ teaspoon black pepper COOKING: In a small bowl, combine marinade ingredients. In a food-safe plastic bag, place beef skirt steaks and marinade; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. In a medium bowl, combine red onion, corn, tomatoes, Italian dressing, basil, garlic, salt and pepper; cover and refrigerate until ready to serve. Remove steaks from marinade; discard marinade. Place steaks on grill over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (on preheated gas grill over medium heat, 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.
Start to finish: 30 minutes Servings: 6 Master the grill with this simple recipe for a flavorful skirt steak and corn salad, courtesy of Beef. It’s What’s for Dinner.
INGREDIENTS: • 1½ pounds beef skirt steak, cut into 4- to 6-inch pieces
• ¼ cup red onion, diced • 1 15-ounce can of corn, rinsed and drained • 1 cup cherry tomatoes, cut in half • ⅓ cup Italian dressing • 2 tablespoons fresh basil, chopped • 2 teaspoons granulated garlic • 1 teaspoon kosher salt • 1 teaspoon black pepper, freshly ground Marinade • 2 tablespoons vegetable oil • 2 tablespoons fresh lime juice • 3 tablespoons water
Cook’s Tip: Whole grilled corn on the cob can be used in place of canned corn. Place 4 corn cobs on grill over medium, ash-covered coals. Grill 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes), turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool.
• 2 teaspoons garlic, minced • 2 teaspoons sweet paprika
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Recipe/photo courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com
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