Smoky Chipotle Skirt Steak with Grilled Corn Salsa

Smoky Chipotle Skirt Steak with Grilled Corn Salsa ingredients

• 1.5 lbs skirt steak
• 2 tbsp chipotle peppers in adobo
• 1 tbsp adobo sauce
• 0.25 cup lime juice
• 2 tbsp olive oil
• 3 cloves garlic cloves
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 3 ears corn on the cob
• 0.25 cup red onion
• 0.25 cup cilantro
• 1 each jalapeño
• 2 tbsp lime juice
• to taste salt

How to make Smoky Chipotle Skirt Steak with Grilled Corn Salsa

1. To prepare the marinade, combine 2 tablespoons of chipotle peppers in adobo, 1 tablespoon of adobo sauce, 1/4 cup of lime juice, 2 tablespoons of olive oil, 3 minced garlic cloves, 1 teaspoon of cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper in a blender or food processor. Blend until smooth.
2. Place the 1.5 lbs skirt steak in a shallow dish or a resealable bag. Pour the marinade over the steak, ensuring it's fully coated. Marinate in the refrigerator for at least 2 hours, or up to 8 hours for maximum flavor.
3. Preheat a grill or grill pan to medium-high heat (about 400-450°F). Lightly brush the 3 ears of corn on the cob with a little olive oil.
4. Grill the corn directly over the heat, turning every few minutes, for 8-10 minutes, or until kernels are tender and lightly charred in spots. Remove from grill and set aside to cool.
5. While the corn cools, remove the skirt steak from the marinade, allowing any excess to drip off. Grill the steak for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness (130-135°F for medium-rare). Skirt steak cooks quickly, so monitor it closely.
6. Transfer the cooked steak to a cutting board, tent with foil, and let it rest for 5-10 minutes. This resting period is crucial for tender, juicy meat.
7. Once cool enough to handle, carefully cut the kernels from the grilled corn cobs. You should have about 2 cups of corn kernels.
8. In a medium bowl, combine the grilled corn kernels, 1/4 cup of finely diced red onion, 1/4 cup of chopped cilantro, and 1 finely minced jalapeño (remove seeds for less heat, if desired).
9. Dress the salsa with 2 tablespoons of fresh lime juice and season with salt to taste. Gently toss to combine all ingredients.
10. Slice the rested skirt steak thinly against the grain to maximize tenderness. Serve the smoky chipotle skirt steak hot, topped generously with the vibrant grilled corn salsa.

More recipes you might like

Browse related collections