Grilled Skirt Steak with Spicy Corn and Peach Salsa Recipe
An effortless cookout showcase where smoky char meets bright seasonal ingredients.
Grilled Skirt Steak with Spicy Corn and Peach Salsa
If there’s one classic summer meal that can turn any backyard cookout into an unforgettable feast, it’s perfectly grilled skirt steak, blistered until smoky and juicy, paired with a vibrant, sweet-hot salsa. This recipe celebrates the heart of peak-season produce—juicy peaches and fresh sweet corn—transformed into a punchy salsa that complements the rich, beefy flavor of skirt steak. Simple, fresh, and bursting with color and flavor, this dish is an ode to summer cooking at its boldest and best.
Why This Recipe Works
- Quick-cooking steak: Skirt steak is thin and marbled, making it perfect for high-heat grilling that yields a charred exterior and juicy interior in minutes.
- Salsa with layered flavors: Charring corn and peaches intensifies their sweetness and gives a subtle smokiness that pairs beautifully with fresh jalapeño, red onion, and lime juice.
- Minimal prep, maximum flavor: Both the steak and salsa rely on straightforward prep and high-quality ingredients, letting natural flavors shine.
Essential Ingredients
| Ingredient | Description |
|---|---|
| Skirt Steak | Bursting with beefy flavor; look for well-marbled pieces, trimmed of excess silver skin. |
| Fresh Corn | Provides char and sweetness for salsa—grilled to bring out depth. |
| Peaches | Ripe, juicy, and slightly tart—grilled for caramelization. |
| Jalapeño | Adds a kick of heat; leave the seeds in for more spice. |
| Red Onion | Offers bite and a fresh crunch in salsa. |
| Lime Juice | Brightens and balances the sweetness. |
| Fresh Herbs | Cilantro and basil add herbal notes and freshness. |
| Extra-virgin Olive Oil | Enriches both the salsa and steak. |
| Kosher Salt & Black Pepper | For seasoning. |
The Technique: Grilling for Intense Summer Flavor
Grilling skirt steak is all about maximizing char without overcooking. The beauty of skirt steak is its ability to pick up a smoky crust in mere minutes. The salsa is built on the premise that grilling ingredients like corn and peaches creates irresistible caramelization and complexity.
Step-by-Step Instructions
- Prepare the grill: Preheat to high. Clean the grates and oil them for non-stick grilling.
- Grill the corn and peaches: Place the shucked corn and halved, pitted peaches cut-side down directly on the grill. Turn the corn occasionally until it’s charred in spots (about 8-10 minutes). Grill peaches cut-side down for 3-5 minutes, until caramelized and lightly charred.
- Chop and mix salsa: Cut corn from cobs. Dice grilled peaches. Combine with jalapeño, red onion, chopped herbs, lime juice, and olive oil. Season well with salt and black pepper.
- Season the skirt steak: Pat steak dry, drizzle lightly with olive oil and season generously with salt and pepper.
- Grill the steak: Lay steak directly over highest heat. Grill 2-4 minutes per side for medium-rare (target 125–130°F internal temperature). Move to a cutting board and rest, loosely tented with foil, for 5–10 minutes.
- Slice and serve: Slice steak thinly against the grain. Spoon salsa over the top and serve immediately.
Tips for Tender, Juicy Skirt Steak
- Naturally tenderize: Skirt steak is inherently tender, but a brief marination with olive oil, lime, and garlic can add flavor (optional; a simple dry seasoning of salt and pepper is sufficient).
- High heat: Sear over roaring heat for a well-browned exterior and a juicy, pink interior.
- Rest before slicing: Allow steak to rest for a few minutes after grilling for juice redistribution.
- Slice against the grain: This critical step ensures each bite is as tender as possible. Skirt steak has long muscle fibers; slicing perpendicular to them shortens the fibers.
The Salsa: Sweet, Hot, and Vibrant
This salsa goes beyond just a fresh topping; it’s a full-bodied side that could easily become the star of the plate. The mix of charred sweet corn, juicy peaches, fresh chilies, herbs, and zesty lime creates the perfect counterpoint to the steak’s smoky depth.
Customizing Your Salsa
- Sub peaches: Try nectarines or plums for a twist.
- Make it spicier: Substitute serrano or habanero for the jalapeño, or add chili flakes.
- Add avocado: For creamy richness and color contrast.
- Try different herbs: Mint or tarragon offer unique flavor spins.
- Serve as a dip: This salsa also shines alongside chips or in a summer salad bowl.
What others are reading
Serving and Pairing Suggestions
This grilled skirt steak with corn-peach salsa is a showstopper as a main course, but the flavors are versatile and pair well with all sorts of summer favorites. Try these serving ideas:
- Taco night: Fill warm tortillas with sliced steak and a scoop of salsa, add a squeeze of lime and a sprinkle of cotija cheese.
- Summer feast: Serve with grilled veggies, fresh green salad, and crusty bread to soak up juices and salsa.
- Leftover magic: The next day, toss sliced steak and salsa with mixed greens for a hearty salad or pile onto toasted bread for sandwiches.
Frequently Asked Questions (FAQs)
Can I use other cuts of steak?
Absolutely. Flank steak and hanger steak work well with the same grilling technique and salsa, though cooking times will vary slightly based on thickness.
How do I select ripe peaches?
Look for peaches with a slight give when gently squeezed and a fragrant aroma. Too hard means underripe; too soft could be overripe and mushy for grilling.
Can I make the salsa ahead?
Yes! Salsa can be made up to 4 hours ahead. Keep refrigerated but let it sit at room temperature for 10-15 minutes before serving to bring out flavors.
Would frozen corn work?
Fresh corn is best for charring on the grill, but in a pinch, you can thaw and dry frozen kernels, then char them quickly in a hot cast-iron skillet or under a broiler.
What’s the best way to reheat skirt steak?
Skirt steak is best fresh off the grill, but leftovers can be quickly seared in a hot pan or briefly microwaved under a damp paper towel to retain moisture.
Recipe Variations and Additions
- Marinated Steak: Add a marinade of olive oil, lime, garlic, and cumin for a Southwestern twist.
- Smoky Salsa: Grill some red bell pepper and add diced to the salsa for extra depth.
- Cheese lovers: Top steak and salsa with crumbled feta or cotija before serving.
- Veggie lovers: Add grilled zucchini or cherry tomatoes to the salsa for a more robust side.
Nutrition Snapshot (Per Serving)
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| Approx. 400 | 28g | 20g | 32g |
Note: Macros may vary with steak size and salsa portioning. For lighter versions, trim fat from the steak and use less oil in the salsa.
Tips for Entertaining
- This recipe scales easily for a crowd—simply grill steaks and make extra salsa.
- Serve family-style with all the fixings for an interactive, vibrant dinner party spread.
- Salsa flavors improve with a short rest, making it a host-friendly make-ahead recipe.
Final Thoughts: Summer’s Best, All on One Plate
Combining juicy grilled skirt steak with a spicy, sweet, and tangy corn-peach salsa is a guaranteed way to impress at your next cookout or family dinner. With simple technique, maximum flavor, and flexible serving ideas, this recipe is sure to become a summertime staple. The smoky, caramelized notes from the grill, the pop of fresh herbs, and the brightness of raw and charred produce capture the essence of the season—all in one vibrant, shareable dish.
Frequently Asked Questions (FAQs)
Q: How can I make this dish indoors without a grill?
A: Use a grill pan or cast-iron skillet on the stovetop to char steak, corn, and peaches, or use your broiler for a similar effect. The smoke flavor will be lighter, but the dish remains delicious.
Q: Can I substitute other fruits for the salsa?
A: Yes, try nectarines, plums, or even mango for different flavors and textures in the salsa.
Q: What is the perfect internal temperature for skirt steak?
A: For the juiciest result, remove skirt steak from the grill when it reaches 125–130°F for medium-rare, as it will continue to cook slightly while resting.
References
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