Mexican Skirt Steak with Corn
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Mexican Skirt Steak with Corn
A little south-of-the-border flair for Sunday night dinner.
Times
- Prep Time : 5 min
- Cook Time : 55 min
- Ready Time : 1 hour
Servings
Ingredients
- 1 (1 ½-pound) skirt steak
- Zest and juice of 1 lime
- 1 tablespoon ground cumin
- 1 tablespoon olive oil
- 1 medium red onion diced
- 2 cloves garlic, minced
- 1 (10-ounce) bag frozen corn, thawed
- 1 cup chunky salsa, such as Gold’s Extra Chunky Salsa
- 1 tablespoon chopped fresh cilantro or 1 teaspoon dried
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 ripe avocado, pitted, peeled, and sliced
Directions
In a large resealable plastic bag, combine steak with lime zest, juice, and cumin. Marinate meat at room temperature for 15 minutes, or in the fridge for as long as 24 hours. Heat olive oil in a 12-inch (or larger) skillet over medium high heat. Add steak and sauté 4 to 5 minutes per side
for medium rare. Set aside. Add onions and garlic, and sauté until slightly softened, about 5 to 6 minutes. Add corn, and sauté until heated through, about 4 minutes. Slice steak thinly, against the grain, and add to the skillet with salsa, cilantro, salt and pepper to taste. Stir to combine. Serve with sliced avocado.
Nutrients
Servings Per Recipe: 4
Amount Per Serving
- Calories: 436
- Total Fat: 20g
- Cholesterol: 115mg
- Sodium: 870mg
- Total Carbs: 27g
- Dietary Fiber: 6g
- Protein: 40g
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I just made this and it was a massive hit! I would love to know if you have any suggestions for a replacement for the corn? Thanks so much
Hi Chani! so happy! what about black beans? would be grrrrreat!