Grilled Skirt Steak with Charred Corn Tomatillo Salsa
by
Michael Symon
Looking for a crowd-pleasing Fourth of July recipe? Michael Symon shares his foolproof grilled skirt steak with a smoky charred tomatillo and corn salsa that's packed with bold Southwestern flavor. Quick to cook and perfect for feeding friends, this steak dinner is all about simple techniques that deliver restaurant-quality results.
Prep Time:
20 minutes
Cook Time
20 minutes
Serves:
4 Servings
Level:
Intermediate
Ingredients
Olive oil
Kosher salt
Freshly ground black pepper
1½–2 lb skirt steak
2 tsp ground cumin
2 tsp ground coriander
2 tsp ancho chili powder
6 tomatillos, husked and halved
2 cups grape tomatoes
4 ears grilled corn
1 large red onion
4 garlic cloves
1 jalapeño
½ cup cilantro
Zest and juice of 1 lime
Instructions
Step 1: Preheat the broiler and grill pan or grill over high heat.
Step 2: Toss the tomatillos, onion, garlic, jalapeño, and tomatoes with olive oil, salt, and pepper. Broil until deeply charred.
Step 3: Transfer the vegetables to a food processor with cilantro, lime zest, and juice. Blend until mostly smooth.
Step 4: Stir the grilled corn kernels into the salsa.
Step 5: Season the skirt steak generously with salt, pepper, cumin, coriander, and ancho chili powder.
Step 6: Grill the steak about 3–4 minutes per side until medium-rare.
Step 7: Rest the steak for about 5 minutes.
Step 8: Spread some salsa and resting juices onto the cutting board, then slice the steak against the grain over the sauce.
Serving & Finishing Touches
Plate with additional salsa, fresh cilantro, olive oil, lime zest, and serve immediately.