Sunday, June 2, 2013

Grilled Skirt Steak with Corn Salsa

It is summertime, no denying this heat! I am worried that it is going to be a rough summer because May Gray and June Gloom haven't been around. It is just hot! These trees though...they are my favorite part of the beginning of summer in SoCal. I can't remember their name, something starting with an A. Their purple leaves fall and it leaves a beautiful blanket around them. These pictures are from a walk we took the other day, it is the street right behind us.

 My hubby, doesn't he have a cute behind!?! PS he is out of town on business AGAIN! I am ready for him to come home and take me on a nice date. I don't know when we last went on a date. That is really sad considering we don't have kids....

I LOVE this recipe. It is from Gina's Weight Watcher Blog so it is extremely delicious without the guilt! It tastes really fresh, like summer in your mouth.

Grilled Skirt Steak with Corn Salsa

1 cup of corn (fresh or frozen)
1 tsp olive oil
salt and pepper
2 tomatoes, diced
2 Tbsp diced red onion
1 14oz can black beans, drained and rinsed
1/2 cup chopped cilantro
3 limes
1 skirt steak
1/2 tsp garlic powder
1/2 tsp cumin
Preheat oven to 375
Place skirt steak in a gallon bag. Add juice of 1 lime, cumin, garlic powder and 1/4 tsp of salt and pepper. Set aside allowing it to come marinate and come to room temperature for about 20-30 mins.
You do not have to roast your corn, but I like the added flavor that comes from roasting it. Place corn on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15 minutes.
Dice red onion and allow it to sit in a bowl of cold water for 5 minutes in order to mild down the strong flavor of raw onion.
Mix diced tomatoes, black beans, red onion and cilantro in a bowl. Stir in the juice of 2 limes.
Remove corn from oven and allow to cool for 5 minutes.
Mix corn in with the salsa. Season with salt to taste.
Refrigerate until ready to serve.
Heat your grill, or grill pan on high heat. Remove skirt steak from marinate. Grill for 2 minutes per side.

Remove from grill and allow meat to rest for 2 more minutes.
Slice steak against the grain.
Transfer steak to a serving platter and top with salsa.
Serve with extra salsa on the side and tortilla chips for scooping up the extra salsa!

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