Skirt Steak With Pico De Gallo!
For a burst of tangy and smoky flavors, this grilled skirt steak recipe is a must-try. The spice-rubbed steak is grilled to perfection, creating a tender and juicy dish that is full of mouthwatering aromas. Topped with a zesty and vibrant salsa made from charred corn, poblano pepper, and other fresh ingredients, this dish is a delicious and satisfying meal that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 lime, juiced
- 1 orange, juiced
- 4 tbsp olive oil
- 2 garlic cloves
- 1/2 teaspoon ground cumin
- 1/2 jalapeno, seeded
- 1/4 cup cilantro leaves
- 2 pound trimmed skirt steak
- Salt and freshly ground pepper to taste
Instructions
- Combine all the spices for the spice rub in a small bowl and stir to combine.
- Prepare a grill to medium high heat and brush with olive oil. Brush the corn with the oil. Grill the corn and poblano pepper, turning occasionally, until charred, about 8–10 minutes and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl. Peel the charred skin on the poblano and discard. Chop the flesh of the pepper into a small dice and add to the bowl with corn kernels. Discard seeds from the poblano
- Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
- Meanwhile, drizzle the steak with 1 tablespoon of oil and sprinkle the steak with all of dry rub. Grill the steak, until you have grill marks on both sides. (4 minutes per side for medium-rare, 5 minutes per side for medium.)
- Transfer to a cutting board and let rest 10 minutes.
- After 10 minutes, slice against the grain and top with the salsa.
Nutrition
- Calories: 437 kcal
- Carbohydrate Content: 33 g
- Protein Content: 41 g
- Fat Content: 17 g
- Saturated Fat Content: 5 g
- Trans Fat Content: 0.01 g
- Cholesterol Content: 102 mg
- Sodium Content: 1317 mg
- Fiber Content: 6 g
- Sugar Content: 15 g
- Unsaturated Fat Content: 11 g
- Serving Size: 1 serving
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