Grilled Skirt Steak with Roasted Corn Salad
Ingredients
Skirt Steak
- 1/3 cup TABASCO® brand Chipotle Pepper Sauce
- 1 tablespoon ground cumin
- 1 large garlic clove, crushed
- 1 1/2 pounds skirt steak, cut into 4-inch pieces
Corn Salad
- 4 ears corn on the cob, shucked
- 2 large tomatoes, chopped
- 1 small red onion, diced
- 1 ripe avocado, peeled, pitted and diced
- 2 tablespoons fresh chopped basil
- 2 tablespoons lime juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon TABASCO® brand Chipotle Pepper Sauce
- 1/4 teaspoon salt
Preparation
Prepare skirt steak: In large bowl, combine TABASCO® Chipotle Sauce, cumin and garlic; add skirt steaks. Toss to mix well; cover and refrigerate at least 30 minutes or overnight.
Prepare corn salad: Preheat grill. Grill corn about 5 to 10 minutes, turning frequently, until tender-crisp. When cool enough to handle, cut corn from cob. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, TABASCO® Chipotle Sauce and salt; toss to mix well.
Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once.
To serve, plate steak with corn salad.
Optional: Serve with green beans.
Makes 4 servings.
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