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Cowboy Marinated Skirt Steak with Corn Salad

Master the grill with this simple but flavorful Skirt Steak recipe. Served alongside an equally delicious corn salad. 

Cowboy Marinated Skirt Steak with Corn Salad

Cook Time: 30 Minutes

Servings: 6

Ingredients: 19

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Ingredients

Marinade:

Preparation

  1. Step 1

    Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Step 2

    Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve. 

    Cooking Tip: Whole grilled corn on the cobb can be used in place of canned. Place 4 corn cobs on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool. 

  3. Step 3

    Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.

Nutrition Information

354 Calories

0 %*

5.4g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

3 mg IRON

0 %DV

7.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, (no serving size): 354 Calories; 177.3 Calories from fat; 19.7g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 4.4 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 79 mg Cholesterol; 660 mg Sodium; 19.5 g Total Carbohydrate; 2.4 g Dietary Fiber; 7.6 g Total Sugars; 28.2 g Protein; 0 g Added Sugars; 25.8 mg Calcium; 3 mg Iron; 577 mg Potassium; 3.4 mcg Vitamin D; 0.4 mg Riboflavin; 11.9 mg NE Niacin; 0.6 mg Vitamin B6; 2.5 mcg Vitamin B12; 228 mg Phosphorus; 7.4 mg Zinc; 29.8 mcg Selenium; 72 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin D, Phosphorus, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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