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  2. Cowboy Marinated Skirt Steak with Corn Salad

Cowboy Marinated Skirt Steak with Corn Salad

Master the grill with this simple but flavorful Skirt Steak recipe. Served alongside an equally delicious corn salad. 

  • 30
    min
  • 6
    SERVINGS
  • 350
    Cal
  • 28 g
    Protein

Ingredients:

  • 1-1/2 pounds beef Skirt Steak, cut into 4 to 6-inch pieces
  • 1/4 cup red onion, diced
  • 1-15 ounce canned corn, rinsed & drained
  • 1 cup cherry tomatoes, cut in-half
  • 1/3 cup Italian dressing
  • 2 Tablespoon fresh basil, chopped
  • 2 teaspoon granulated garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
Marinade
  • 2 Tablespoon vegetable oil
  • 2 Tablespoon fresh lime juice
  • 3 Tablespoon water
  • 2 teaspoon garlic, minced
  • 2 teaspoon sweet paprika
  • 1-1/2 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Cooking:

  1. Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve. 

    Cook's Tip: Whole grilled corn on the cobb can be used in place of canned. Place 4 corn cobs on grid 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. 

  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 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.

354 CALORIES

0 % *

5.4g SAT FAT

0 % DV **

28.2g PROTEIN

0 % DV

3 mg IRON

0 % DV

7.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, (no serving size): 354 Calories; 177.3 Calories from fat; 19.7g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 4.4 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 79 mg Cholesterol; 660 mg Sodium; 19.5 g Total Carbohydrate; 2.4 g Dietary Fiber; 7.6 g Total Sugars; 28.2 g Protein; 0 g Added Sugars; 25.8 mg Calcium; 3 mg Iron; 577 mg Potassium; 3.4 mcg Vitamin D; 0.4 mg Riboflavin; 11.9 mg NE Niacin; 0.6 mg Vitamin B6; 2.5 mcg Vitamin B12; 228 mg Phosphorus; 7.4 mg Zinc; 29.8 mcg Selenium; 72 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin D, Phosphorus, and Choline.

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