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. Source: EatingWell Magazine, July/August 2019

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Ingredients

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Directions

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  • Preheat grill to medium-high.

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  • 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.

Tips

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

311 calories; 20.3 g total fat; 5.1 g saturated fat; 74 mg cholesterol; 441 mg sodium. 556 mg potassium; 6.6 g carbohydrates; 1 g fiber; 2 g sugar; 25.1 g protein; 290 IU vitamin a iu; 6 mg vitamin c; 24 mcg folate; 18 mg calcium; 3 mg iron; 38 mg magnesium;

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