Growing up, grilling was a way to have a hot dinner during the summer without turning the oven on and heating up the kitchen. These days, it’s hotter to grill outdoors (in Texas), but I still do it because it adds a different flavor than pan searing or broiling. Skirt steak is flavorful and makes this salad into a full-fledged dinner. Throw in some sweet corn and other veggies – you’ve got a meal. To top it off, this dressing is delicious on everything.
Adapted from Joshua Bousel’s Skirt Steak Salad with Cilantro-Lime Dressing on Serious Eats. Serves 4.
For the dressing:
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/2 cup packed cilantro leaves
1/2 teaspoon Kosher Salt
1/2 jalapeno, seeded
1 clove garlic
For the steak:
1 lb skirt steak
1 tablespoon kosher salt
1 tablespoon olive oil
Freshly ground black pepper
For the salad:
1 zucchini
1 teaspoon olive oil
½ pint grape tomatoes, halved
10 ounces of your favorite salad greens (I used butter lettuce and radicchio)
1 ear of corn
2 ounces of cotija cheese, crumbled (optional)
1 small avocado or ½ large avocado, cubed
Cilantro to taste
Preheat grill on high for 10-15 minutes.
Make the dressing. Place extra-virgin olive oil, lime juice, cilantro, ½ teaspoon salt, jalapeno, and garlic in a food processor or blender. Puree until combined and cilantro, jalapeno, and garlic are thoroughly chopped. Set aside.
Salt steak on both sides and let sit at room temperature while preparing the vegetables.
Cut the zucchini into ribbons using a vegetable peeler or spiralizer. Heat oil in a frying pan over medium heat. Sauté zucchini ribbons quickly, only until starting to soften. Transfer to a plate to cool.
Trim the silk from the top of the corn ear. Peel away the outer layer of husk and cut off a small amount of the base of the cob. Peel back a 1-inch section to expose the kernels and char some of the corn.
Clean and oil the grill grate. Grill the corn, covered for 5 minutes. Uncover, turn and cook for 5 more minutes. Continue rotating until husks are black. Allow to cool.
Brush steak with olive oil and season with black pepper on both sides. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes.
While the steak is resting, remove the corn husk and separate the kernels from the cob[1].
Once rested, slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips.
Plate the salad. Put a layer of salad greens, some zucchini, tomatoes, and corn. Add several pieces of avocado and steak. Top with dressing, cheese, and cilantro to taste.
[1] I use the Kuhn Rikon Corn Zipper for this task. If done carefully, a knife will work fine.