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

30 MIN


350 CAL


1-1/2 pounds beef Skirt Steak, cut into 4 to 6-inch pieces
1/4 cup red onion, diced
1-15 ounce canned corn, rinsed & drained
1 cup cherry tomatoes, cut in-half
1/3 cup Italian dressing
2 Tablespoon fresh basil, chopped
2 teaspoon granulated garlic
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt

2 Tablespoon vegetable oil
2 Tablespoon fresh lime juice
3 Tablespoon water
2 teaspoon garlic, minced
2 teaspoon sweet paprika
1-1/2 teaspoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper


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


  • Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and
  • prevent steaming.
  • 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 visit:

For more information on safe food handling and beef safety, see:

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