Corn, tomato, and basil scream summer, and simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you’ll want to make over and over.
Grilled Skirt Steak With Corn-Tomato Relish
Active Time: 25 minutes
Total Time: 25 minutes
- 1 pound skirt steak or sirloin steak
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon ground pepper, divided
- 1 ear corn, husked
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 cup halved cherry tomatoes
- 1/4 cup thinly sliced red onion
- 2 tablespoons torn fresh basil
- 1 1/2 tablespoons rice vinegar
- 1 serrano chile, seeded and minced
Preheat grill to medium-high.
Sprinkle steak with 1/2 teaspoon each of salt and pepper. Brush the steak and corn with 1 tablespoon oil.
Oil the grill rack. Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.
Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil, and 1/4 teaspoon each salt and pepper.
Slice the steak thinly against the grain. Serve with the relish.
To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. Do not use cooking spray on a hot grill.
Recipe nutrition per serving: 310 Calories, Total Fat: 20 g, Saturated Fat: 5 g, Cholesterol: 73 mg, Carbohydrates: 6 g, Fiber: 1 g, Total Sugars: 2 g, Protein: 25 g, Sodium: 441 mg, Potassium: 556 mg, Iron: 2 mg, Folate: 24 mcg, Calcium: 17 mg, Vitamin A: 289 IU, Vitamin C: 5 mg.
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