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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season both sides of the skirt steak with salt and pepper.
Combine olive oil, soy sauce, Worcestershire sauce, garlic, orange juice, lime juice, basil, and parsley in a bowl to create the marinade.
Pour the marinade over the steak to fully coat and let it marinate for at least 30 minutes.
Grill the steak to your desired level of pinkness, ensuring it develops a nice char on the outside.
Drizzle the sweet corn cobs with olive oil and grill, rotating until the outsides are charred.
Slice the corn off the cob and place it in a large bowl.
Combine the grilled corn with black beans, chopped cilantro, mayonnaise, sour cream, lime juice, chili powder, and cumin in the bowl.
Serve the steak and corn salad with cilantro lime rice, Cotija cheese, chopped cilantro, and lime slices.
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For a smokier flavor, use smoked paprika instead of chili powder in the corn salad.
If you don’t have Cotija cheese, feta or Parmesan can be used as a substitute.
Make sure to let the steak rest for 5 minutes after grilling to retain its juices.
Can I use a different cut of steak?
Yes, flank steak or flat iron steak are good substitutes for skirt steak.
Can I make the corn salad ahead of time?
Yes, you can prepare the corn salad a few hours in advance and store it in the refrigerator. Add the cilantro just before serving for freshness.
What if I don’t have a grill?
You can use a grill pan or roast the corn and steak in the oven at high heat to achieve a similar charred effect.
Can I use frozen corn instead of fresh cobs?
Yes, thaw and roast frozen corn in a skillet to mimic the grilled flavor.
How long should I marinate the steak?
Marinate the steak for at least 30 minutes, but for deeper flavor, you can marinate it overnight in the refrigerator.
