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Mexican Skirt Steak with Corn


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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.


  • Prep Time : 5 min
  • Cook Time : 55 min
  • Ready Time : 1 hour




  • 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


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.


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


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




4 Responses to Mexican Skirt Steak with Corn

  1. avatar says: chani

    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

  2. Hi Chani! so happy! what about black beans? would be grrrrreat!

  3. I don’t eat meat so often but I love skirt steak. This is such a pretty, summery dish. I like the idea of using beans AND corn, and of course, some avocado slices on top. Mmmmm

  4. This looks like a perfect dish for Shabbat lunch even. Going to try this this weekend.

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