Corn, tomato and basil scream summer, but simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you'll want to make over and over.

Robin Bashinsky
Source: EatingWell Magazine, July/August 2019


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Sprinkle steak with 1/2 teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil.

  • Oil the grill rack (see Tip). Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.

  • Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.

  • Slice the steak thinly against the grain. Serve with the relish.


Tip: To oil your hot grill rack, soak a paper towel with vegetable oil and hold it with tongs to rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition Facts

310.5 calories; protein 25.1g 50% DV; carbohydrates 6.6g 2% DV; exchange other carbs 0.5; dietary fiber 1g 4% DV; sugars 2.5g; fat 20.3g 31% DV; saturated fat 5.1g 26% DV; cholesterol 73.7mg 25% DV; vitamin a iu 289.5IU 6% DV; vitamin c 5.7mg 10% DV; folate 24.1mcg 6% DV; calcium 17.5mg 2% DV; iron 2.8mg 16% DV; magnesium 37.9mg 14% DV; potassium 556.2mg 16% DV; sodium 441.3mg 18% DV.

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