Mexican Skirt Steak with Corn
A south-of-the-border flair for Sunday night dinner or any night dinner, this one is so super easy you'll want to make it part of your weekly rotation.
Frying Time: 25 min
Preparation Time: 10 min
Kashrut Type: Meat
Level of Difficulty: Easy
INGREDIENTS
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1 (1 ½-pound) skirt steak
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Zest and juice of 1 lime
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1 tablespoon ground cumin
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1 tablespoon olive oil
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1 medium red onion diced
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2 cloves garlic, minced
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1 (10-ounce) bag frozen corn, thawed
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1 cup chunky salsa
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1 tablespoon chopped fresh cilantro or 1 teaspoon dried
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1 teaspoon kosher salt
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Freshly ground black pepper
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1 ripe avocado, pitted, peeled, and sliced
PREPARATION
1. In a large resealable plastic bag, combine steak with lime zest, juice, and cumin. Marinate meat at room temperature for 15 minutes, or in the fridge for as long as 24 hours.
2. Heat olive oil in a 12-inch (or larger) skillet over medium-high heat.
3. Add steak and sauté 4-5 minutes per side for medium-rare. Set aside.
4. Add onions and garlic, and sauté until slightly softened about 5–6 minutes.
5. Add corn, and sauté until heated through about 4 minutes.
6. Slice steak thinly, against the grain, and add to the skillet with salsa, cilantro, salt, and pepper to taste. Stir to combine.
Serve with sliced avocado.
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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos. Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.
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