Grilled Skirt Steak with Corn-Tomato Relish

Grilled Skirt Steak with Corn-Tomato Relish

0 Reviews
From: EatingWell Magazine, July/August 2019

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 pound skirt steak or sirloin steak
  • ¾ teaspoon kosher salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 ear corn, husked
  • 3 tablespoons extra-virgin olive oil, divided
  • ½ cup halved cherry tomatoes
  • ¼ cup thinly sliced red onion
  • 2 tablespoons torn fresh basil
  • 1½ tablespoons rice vinegar
  • 1 serrano chile, seeded and minced

Preparation

  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Sprinkle steak with ½ teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil.
  3. 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.
  4. Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper.
  5. 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 information

  • Serving size: 3 ounces steak and ½ cup relish
  • Per serving: 311 calories; 20 g fat(5 g sat); 1 g fiber; 7 g carbohydrates; 25 g protein; 24 mcg folate; 74 mg cholesterol; 2 g sugars; 0 g added sugars; 290 IU vitamin A; 6 mg vitamin C; 18 mg calcium; 3 mg iron; 441 mg sodium; 556 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 2 fat, ½ starch, ½ vegetable

Reviews 0