GDL: Learn How to Make a Cowboy Marinated Steak and Corn Salad with the KY Beef Council

skirt steak

🥗Healthier: flank steak

💰Cheaper: sirloin

Flank steak is leaner and cheaper, while sirloin offers a budget-friendly cut.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and cheaper, suitable for those avoiding heat.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Guacamole is a healthier fat source, while mashed peas provide a similar texture.

Combine olive oil, soy sauce, lime juice, minced garlic, cumin, and black pepper in a bowl to create the marinade.

Place the skirt steak in a resealable bag and pour the marinade over it.

Seal the bag and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the steak from the marinade and discard the marinade.

Grill the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.

Let the steak rest for 5-10 minutes before slicing against the grain.

Meanwhile, prepare the corn salad by grilling corn until charred, about 10 minutes.

Cut the kernels off the cob and place them in a bowl.

Add diced red onion, chopped cilantro, diced jalapeño, lime juice, and salt to the corn.

Toss the corn salad to combine all ingredients evenly.

Slice the rested skirt steak and serve it over the corn salad.

Garnish with diced avocado and additional cilantro, if desired.

Cooking Techniques

Equipment Needed

Spice Level: