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. Open up the wine for the recipe, and then drink the rest while eating your meal!
I use 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 F., 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!
Here are a few more grilled steak recipes you might enjoy:
Grilled Skirt Steak with Corn and Cherry Tomato Salad
Ingredients
STEAK AND MARINADE:
- ⅓ cup dry red wine (cabernet is good)
- 1 sprig fresh rosemary
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground 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 freshly ground black 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh yum!! I have so many tomatoes, this salad is perfect!
I love the idea of combining rosemary with red wine for the marinade. I will try it next time I make steak!
I’d die for a steak right now. This looks so delicious!
Was already thawing steak for tomorrow. Thank you!
sweet lookin steak
It looks great! I love the corn-tomato combination 🙂
Not in regard to the steak in corn salad recipe, which looks wonderful, but about your polenta bites with pesto, goat cheese and sun-dried tomato, which I found a couple months back and have been making since.
That truly qualifies as a GENIUS recipe—easy to make, fabulous combination of tastes, and looks wonderful. Many thanks!
well, thanks!
I love that you added the nutritional information! Your steak looks delish! I love the combo of corn and tomatoes!!
woohoo!!! I know what’s for dinner tonight!
Looks great– perfect for a BBQ