If you are craving a vibrant, flavorful meal that never fails to impress, the Black Bean, Corn, and Tomato Salad with Grilled Skirt Steak Recipe is truly a standout. This dish perfectly balances the smoky richness of grilled skirt steak with a lively, zesty salad bursting with fresh black beans, sweet corn, and juicy tomatoes. Every bite offers a symphony of textures and tastes that feel both hearty and refreshing—making it an ideal choice for a summer barbecue or a satisfying dinner any time of year.

Ingredients You’ll Need

The image shows a white cutting board at the bottom with two pieces of raw skirt steak, red with white fat marbling. Above it, eleven small clear glass bowls are arranged on a white marbled surface, each containing a different ingredient: pale yellow canola oil, bright orange juice, clear lime juice, three whole garlic cloves, deep red chili powder, light brown cumin powder, reddish-brown hot sauce, pale brown coriander powder, dark brown Worcestershire sauce, and a mixed bowl of pink salt and black pepper labeled S & P. Each bowl is neatly spaced with black text labels above or beside them clearly naming the ingredient. The overall presentation is clean and organized with a bright and natural light. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but powerful, each playing a crucial role in creating the bright, smoky, and tangy flavors that make this dish unforgettable. From the marinating spices to the fresh elements in the salad, every component shows up to the party and lifts the recipe to greatness.

Canola oil (1/3 cup): Provides a light base for the marinade that helps distribute flavors evenly over the steak.
Fresh lime juice (1/4 cup + extra for salad): Adds a zesty acidity that brightens both the meat and salad components.
Fresh orange juice (1/4 cup): Brings a subtle sweetness to balance the tang and spices perfectly.
Worcestershire sauce (2 teaspoons): Delivers a deep umami kick to the marinade for added complexity.
Hot sauce (1 teaspoon or to taste): Offers just the right amount of heat to elevate the overall flavor without overpowering.
Garlic, minced (3 cloves): Imparts savory warmth that complements the smokiness of grilled steak beautifully.
Chili powder (1 tablespoon): Adds a smoky, earthy spice that defines the marinade’s character.
Ground cumin (1 teaspoon): Enhances the depth of flavor with its distinctive aromatic notes.
Ground coriander (1 teaspoon): Provides a fresh, slightly citrusy undertone that brightens the spices.
Salt (1/2 teaspoon + more to taste): Essential for bringing out all the flavors in the steak and salad.
Freshly ground black pepper (1/4 teaspoon + to taste): Adds a subtle heat and complexity.
Skirt steaks (2, about 1 pound each): The star of the show—thin, flavorful, and perfect for grilling.
Canned black beans (1 can, drained and rinsed): Creamy and hearty, great for texture and a protein boost.
Corn kernels (1 cup, fresh or frozen): Sweetness and pop of color that contrast the beans beautifully.
Medium tomatoes (2, seeded and diced): Juicy and bright, providing acidity and freshness to the salad.
Jalapeno pepper (1, seeded if desired and chopped): Brings a mild kick and crunch for excitement in every bite.
Red onion (1/2 cup finely chopped): Sharpness and crunch that balance the sweet and savory elements.
Olive oil (2 teaspoons): Helps meld the salad flavors and adds a silky finish.
Fresh cilantro (1/4 cup chopped): Herbal brightness that lifts the entire salad.
Lime wedges: For serving, adding extra zing and freshness on the side.

How to Make Black Bean, Corn, and Tomato Salad with Grilled Skirt Steak Recipe

Step 1: Prepare the Marinade and Marinate the Steak

Start by whisking together the canola oil, lime juice, orange juice, Worcestershire sauce, hot sauce, minced garlic, chili powder, cumin, coriander, salt, and black pepper in a bowl until fully combined. Pour this marinade into a gallon-size zipper bag and add the skirt steaks. Seal the bag and massage the marinade into the steak to ensure every surface is coated. Pop the bag in your refrigerator and let it marinate for up to 12 hours, occasionally massaging the bag to redistribute the flavors. This step is crucial because it infuses the meat with vibrant, bold seasoning, creating that irresistible flavor foundation.

Step 2: Grill the Skirt Steak

Preheat your grill or grill pan to medium-high heat. Remove the steaks from the marinade and pat them dry with paper towels to prevent flare-ups and achieve a beautiful sear. Grill each side for 2 to 3 minutes or until your desired doneness—medium rare is ideal to keep the steak juicy and tender. Once grilled, let the steaks rest for about 5 minutes so the juices redistribute throughout the meat. Then slice against the grain into thin strips for maximum tenderness.

Step 3: Prepare the Black Bean, Corn, and Tomato Salad

While the steak rests, combine the black beans, corn kernels, diced tomatoes, chopped jalapeno, red onion, olive oil, lime juice, and chopped cilantro in a mixing bowl. Toss everything gently but thoroughly, seasoning with salt and freshly ground black pepper to taste. The salad is fresh, colorful, and full of contrasting textures that perfectly complement the rich grilled steak.

How to Serve Black Bean, Corn, and Tomato Salad with Grilled Skirt Steak Recipe

A clear round bowl filled with a colorful mix of chopped vegetables and beans sits on a white marbled surface. The mixture shows distinct layers of bright yellow corn kernels, dark red kidney beans, red diced tomatoes, finely chopped purple onions, chopped green herbs, and small pieces of green peppers, all evenly mixed together. The textures contrast between soft beans, crunchy corn, and fresh chopped veggies, creating a vibrant and fresh-looking salad. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finish this dish with extra lime wedges for a fresh squeeze of citrus at the table. Some extra cilantro sprigs add a pop of green and fresh aroma. If you want a little more heat, sprinkle some crushed red pepper flakes or finely diced fresh jalapeno over the salad just before serving.

Side Dishes

This salad and steak combo shines on its own but pairs beautifully with simple sides like warm tortillas, Spanish rice, or a creamy avocado dip. For a low-carb option, grilled vegetables or a tossed green salad with a citrusy vinaigrette can round out the plate wonderfully.

Creative Ways to Present

For a fun twist, serve the grilled skirt steak sliced on top of the salad as a hearty main course salad. Alternatively, assemble the steak and salad as a filling for tacos or burrito bowls with some fresh guacamole. Using colorful bowls or rustic wooden platters can also elevate the casual yet vibrant feel of this dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover grilled steak and salad separately in airtight containers in the refrigerator. The steak will stay flavorful and juicy for up to 3 days, while the salad will remain fresh for about 2 days before the tomatoes start to release too much liquid.

Freezing

While the steak can be frozen for longer storage, the salad is best enjoyed fresh and does not freeze well due to its high moisture content from the tomatoes and lime juice. If freezing steak, slice it after cooking and cool completely before freezing in portioned freezer bags for up to 2 months.

Reheating

Reheat the skirt steak gently in a warm skillet or microwave to keep it tender—avoid overheating to prevent toughness. Serve the chilled salad fresh alongside after reheating the steak for the best flavor and texture experience.

FAQs

Can I substitute another cut of steak for the skirt steak?

Absolutely! Flank steak or hanger steak make excellent substitutes with similar thickness and flavor profiles that also grill quickly. Just be sure to slice against the grain to maintain tenderness.

Is this salad suitable for vegetarians?

The Black Bean, Corn, and Tomato Salad itself is vegetarian and delicious on its own, but the recipe as written includes grilled skirt steak. You can enjoy the salad separately or add grilled tofu or portobello mushrooms as a hearty vegetarian protein alternative.

How spicy is the salad and steak marinade?

The recipe includes jalapeno and hot sauce, providing a mild to moderate heat level that complements the dish well. You can adjust the spiciness by reducing or increasing these ingredients to match your heat tolerance.

Can I make this recipe without a grill?

Yes! Using a grill pan or a cast-iron skillet on high heat can achieve a similar seared exterior and juicy interior for the steak. Just make sure to cook it quickly to avoid overcooking.

What’s the best way to seed tomatoes and jalapenos?

For the tomatoes, cut them in half horizontally and scoop out the seeds with a spoon or your fingers to prevent the salad from becoming watery. For jalapenos, slice lengthwise and scrape out seeds using the tip of a knife or spoon. This helps control the heat and texture of the salad.

Final Thoughts

I genuinely think you’ll fall in love with how the Black Bean, Corn, and Tomato Salad with Grilled Skirt Steak Recipe brings together fresh, bold flavors and satisfying textures. It’s a recipe that feels special without requiring complicated steps, perfect to make for friends, family, or yourself on any occasion. Give it a try—you won’t regret bringing this vibrant, colorful, and mouthwatering dish to your table.

Black Bean, Corn, and Tomato Salad with Grilled Skirt Steak Recipe

Ingredients You’ll Need

How to Make Black Bean, Corn, and Tomato Salad with Grilled Skirt Steak Recipe