Description
This vibrant Black Bean, Corn, and Tomato Salad paired with marinated grilled skirt steak is a fresh, flavorful dish perfect for summer barbecues or casual dinners. The steak is marinated in a zesty, spiced mixture and grilled to juicy perfection, while the salad combines colorful vegetables and herbs for a refreshing complement.
Ingredients
Steak Marinade
- 1/3 cup canola oil (or vegetable oil)
- 1/4 cup fresh lime juice (from 1 large lime)
- 1/4 cup fresh orange juice
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce (or to tolerance)
- 3 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (1-pound) skirt steaks (trimmed of excess fat)
Salad
- 1 can (15-ounce) black beans (drained and rinsed)
- 1 cup corn kernels (fresh or frozen)
- 2 medium tomatoes (seeded and diced, approximately 1 cup)
- 1 large jalapeno pepper (seeded if desired and chopped)
- 1/2 cup finely chopped red onion
- 1/4 cup fresh lime juice (from 1 large lime)
- 2 teaspoons olive oil
- 1/4 cup chopped cilantro
- Salt and freshly ground black pepper (to taste)
- Lime wedges (for serving)
Instructions
- Prepare the Marinade: In a bowl, combine canola oil, fresh lime juice, fresh orange juice, Worcestershire sauce, hot sauce, minced garlic, chili powder, ground cumin, ground coriander, salt, and freshly ground black pepper. Mix thoroughly to create the marinade.
- Marinate the Steaks: Transfer the marinade to a 1-gallon zipper-top bag. Place the trimmed skirt steaks inside the bag and massage the marinade into the meat to ensure even coating. Seal the bag tightly.
- Refrigerate the Steaks: Place the bag with the steaks in the refrigerator for up to 12 hours, turning and massaging the bag occasionally to keep the marinade evenly distributed over the steak.
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat while the steaks finish marinating.
- Cook the Steaks: Remove the steaks from the marinade and pat them dry to promote even browning. Grill the steaks for 2-3 minutes on each side or until they reach your preferred level of doneness. Once cooked, let the steaks rest for 5 minutes to allow the juices to redistribute.
- Slice the Steaks: After resting, slice the steaks against the grain into thin strips to ensure tenderness.
- Prepare the Salad: In a large bowl, combine the black beans, corn kernels, diced tomatoes, chopped jalapeno, finely chopped red onion, fresh lime juice, olive oil, and chopped cilantro. Season with salt and freshly ground black pepper to taste. Toss gently to mix all flavors.
- Serve: Plate the sliced skirt steak alongside the vibrant salad. Offer lime wedges on the side for an added citrus burst if desired.
Notes
- The marinade can be made a day ahead to deepen flavors.
- Adjust the amount of hot sauce and jalapeno according to your preferred spice level.
- For a smoky flavor, use a charcoal grill or add wood chips to a gas grill.
- Fresh corn can be replaced with frozen corn, just thaw before using.
- This salad can be made a few hours in advance and refrigerated; flavors will meld even more.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
