Raise your hand if you want the most delicious dinner tonight.
Because this skirt steak is about to deliver.
Funny story: for years I talked about recreating a memorable steak we once had with chimichurri. I kept meaning to make it every summer—so long that the restaurant where we ate it no longer exists. This summer I finally bit the bullet.
I usually reach for flank steak for weeknight dinners because it’s lean, reliable and familiar. This time I decided to try a different cut and found skirt steak at my local store. I made it a few times and settled on my favorite method. It was delicious.
Two weeks later I realized the steak I’d been trying to recreate was actually hanger steak, not skirt steak. Hanger was hard to find at retail until recently, so I assumed I’d been looking in the wrong place for years. Still, I really love skirt steak: it’s slightly richer and more flavorful than flank steak, and easier to keep from drying out.
This recipe is simple, forgiving and perfect for cooks who aren’t steak experts yet. The skirt steak shines, but the real stars are the toppings.
The grilled corn relish is bright and sweet. Using fresh corn, red pepper, shallot, cilantro and lime makes a relish that tastes fresh and vibrant—perfect on top of steak. I previously used a similar relish on salmon and it elevates simple proteins into something special.
The avocado pesto is creamy, bright and dangerously good. It’s spoon-worthy and remarkably versatile—use it on vegetables, chicken or on corn. It’s pretty too: vivid green and fresh tasting.
Now you have dinner for tonight. Enjoy!
Skirt Steak with Avocado Pesto and Grilled Corn Relish
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Ingredients
- 1 (2 pound) piece of skirt steak (about 2-inches in thickness)
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
avocado pesto
- 4 cups fresh basil
- 1 avocado
- 1/2 cup asiago cheese
- 1/4 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
grilled corn relish
- 3 ears sweet corn, cut from the cob
- 1/2 red bell pepper, diced
- 1 shallot, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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Whisk together the olive oil, brown sugar, garlic, salt and pepper. Place the steak in a baking dish or zip-top bag and pour the mixture over it. Refrigerate to marinate for at least 30 minutes or up to overnight.
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Remove the steak from the fridge about 30 minutes before cooking to bring it closer to room temperature.
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Grill, broil or pan-sear the steak to your preferred doneness. To broil, preheat the broiler and move the oven rack close to the heat. Place the steak on a broiler pan or baking sheet and broil about 5 minutes per side for medium, adjusting time for your oven and thickness. Note the edges of skirt steak are thinner and may cook more quickly.
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Let the steak rest 10 minutes, then slice thinly against the grain. Serve with spoonfuls of avocado pesto and grilled corn relish on top.
avocado pesto
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Combine basil, avocado, asiago, pine nuts and garlic in a food processor. Pulse until broken down, then stream in olive oil with the processor running until you reach the desired consistency (start with 1/2 cup). Season with salt, pepper and red pepper flakes to taste.
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To toast pine nuts, warm them in a skillet over low heat, shaking and stirring until golden and fragrant, about 5 minutes.
grilled corn relish
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Stir the corn, red pepper, shallot, cilantro, lime juice, salt and pepper together in a bowl until combined. Make ahead if desired; it keeps well in the fridge for a day or two.
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That is one big plate of flavor.