Grilled Skirt Steak with Corn and Cherry Tomato Salad

This Grilled Skirt Steak is a perfect summer fresh dinner, and it’s served with a delicious corn and cherry tomato salad.

This is a great, easy, healthy grilling recipe! Skirt steak is a nice cut of steak that cooks very quickly on the grill. 

How to make Grilled Skirt Steak with Corn and Cherry Tomato Salad:

It’s a very simple red wine-based marinade with fresh rosemary, salt and pepper. No oil is called for in the marinade, so if you want to keep as light as possible then leave it out. Otherwise, I’d add in a glug of olive oil too (1 glug = about 1 tablespoon).

P.S. Use a red wine that you ENJOY for this recipe…not the cheapest stuff you can find. Our newest favorite cabernet is Joel Gott. Open up the wine for the recipe, and then drink the rest while eating your meal!

I used skirt steak for this recipe (but flank steak will work too). Skirt is sometimes tough to locate. I buy mine at Whole Foods. I find that it turns out more tender than flank steak. Marinate the steak in a zip bag while you prepare the corn-tomato salad.

The “salad” begins with a simple corn and tomato sauté with green onions and fresh rosemary in a small amount of oil. It’s then transferred to a bowl and finished off with red wine vinegar and a little salt and pepper. Let the salad marinate a bit while you grill the steak.

Grill the steak on a medium-heated grill outside or inside. (I used an indoor grill pan, which I don’t want to recommend since it’s pretty tough to clean.)  The perfect temp for medium is about 145 degrees and it’s helpful to have a thermometer handy so you can get it cooked just the way you like it. It’s also a good idea to let the steak “rest” for a few minutes before you cut into it.

Slice the steak thinly across the grain, and top each serving with a spoonful of the corn-tomato salad. Enjoy! This recipe is Weight-Watchers friendly and it’s naturally gluten-free, too. If you are following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.

Now, who’s ready for FALL?!

Here are a few more grilled steak recipes you might enjoy:

• Grilled Steak with Roasted Tomatoes and Blue Cheese 
• Grilled Steak Chopped Summer Salad 
• Cumin- Marinated Grilled Flank Steak with Salsa 
• Grilled Steaks with Blue Cheese and Chiles
• Grilled New York Strip Steak with Spicy Rub

5 from 1 vote

Grilled Skirt Steak with Corn and Cherry Tomato Salad

By RecipeGirl.com (adapted from Weight Watchers Points Plus Cookbook)

This grilled skirt steak is a perfect summer fresh dinner.

Prep: 20 minutes mins

Cook: 25 minutes mins

Marinating Time: 30 minutes mins

Total: 1 hour hr 15 minutes mins

Servings: 4 servings

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Ingredients

STEAK AND MARINADE:

• ▢ ⅓ cup dry red wine (cabernet is good)
• ▢ 1 sprig fresh rosemary
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ 1 pound skirt or flank steak, trimmed (use a little more steak for more generous portions)

SALAD:

• ▢ 1 large ear corn, shucked
• ▢ 2 teaspoons extra virgin olive oil
• ▢ 4 medium green onions (white and green parts), chopped
• ▢ 2 cups cherry tomatoes, halved
• ▢ 1 teaspoon minced fresh rosemary
• ▢ 1 tablespoon red wine vinegar
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper

Instructions 

Prepare the STEAK AND MARINADE:

• Combine all marinade ingredients except steak in a large zip bag. Seal and squish to combine.
• Add the steak, squeeze out the air, zip the bag closed and massage the marinade into the steak a bit. Refrigerate the steak and lie it flat in the refrigerate. Let it marinate for at least 30 minutes and up to 2 hours (turning the bag occasionally to re-distribute the marinade).

Prepare the SALAD:

• Cut a piece off one end of the corn so that you can stand it flat inside a bowl. Use a sharp knife to cut down the side of the cob and gather the corn kernels into the bowl. Set aside.
• Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the corn, green onions, tomatoes and rosemary. Cook, stirring, 3 to 4 minutes, just until the corn begins to soften and the tomatoes begin to wilt.
• Spoon the corn/tomato mixture back into the bowl. Add the vinegar, salt and pepper. Let stand at room temperature.

GRILLING AND FINISHING:

• Spray a grill rack with nonstick spray. Preheat the grill to medium high.
• Remove steak from marinade (discard marinade). Place the steak on the grill rack and grill until an instant read thermometer inserted in the side of the steak registers 145℉. for medium, 3 to 4 minutes on each side.
• Transfer the steak to a cutting board and loosely cover with foil; let stand 2 to 3 minutes. Cut across the grain thinly into 12 slices. Top each serving with corn/tomato salad.

Notes

• Optional: Add 1 large peeled and chopped cucumber to the corn salad.

Nutrition

Serving: 1serving, Calories: 247kcal, Carbohydrates: 9g, Protein: 26g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 71mg, Sodium: 525mg, Potassium: 600mg, Fiber: 1g, Sugar: 4g, Vitamin A: 567IU, Vitamin C: 21mg, Calcium: 28mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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