Dinner · Mexican
Skirt steak with charred corn salsa
Grilled skirt steak sliced thin over a smoky charred corn salsa.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 350 g skirt steak
- 1 tbsp olive oil
- 1 tsp ground cumin
- 200 g corn kernels
- 1/2 medium red onion, diced
- 1 medium tomato, diced
- 2 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
Method
Season the steak with cumin and salt and let sit for 10 minutes.
Heat a grill pan over high heat and cook the steak for 3 to 4 minutes per side for medium-rare, then rest and slice thin.
In the same pan, char the corn for 5 minutes, until lightly blackened.
Toss the corn with red onion, tomato, lime juice and cilantro.
Serve the sliced steak topped with the corn salsa.