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Master the grill with this simple but flavorful skirt steak recipe! Served alongside an equally delicious corn salad.
INGREDIENTS
- 1-1/2 pounds beef Skirt Steak, cut into 4 to 6-inch pieces
- 1/4 cup red onion, diced
- 1-15 ounce canned corn, rinsed & drained
- 1 cup cherry tomatoes, cut in-half
- 1/3 cup Italian dressing
- 2 Tablespoon fresh basil, chopped
- 2 teaspoon granulated garlic
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
MARINADE:
- 2 Tablespoon vegetable oil
- 2 Tablespoon fresh lime juice
- 3 Tablespoon water
- 2 teaspoon garlic, minced
- 2 teaspoon sweet paprika
- 1-1/2 teaspoon dried thyme leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
COOKING
- Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve.
Cook’s Tip: Whole grilled corn on the cobb can be used in place of canned. Place 4 corn cobs on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool.
- Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.
SAFE HANDLING TIPS
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety
NUTRITION
Based on a 2,000-calorie diet ** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, (no serving size): 354 Calories; 177.3 Calories from fat; 19.7g Total Fat (5.4 g Saturated Fat; 0.6 g Trans Fat; 4.4 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat;) 79 mg Cholesterol; 660 mg Sodium; 19.5 g Total Carbohydrate; 2.4 g Dietary Fiber; 7.6 g Total Sugars; 28.2 g Protein; 0 g Added Sugars; 25.8 mg Calcium; 3 mg Iron; 577 mg Potassium; 3.4 mcg Vitamin D; 0.4 mg Riboflavin; 11.9 mg NE Niacin; 0.6 mg Vitamin B6; 2.5 mcg Vitamin B12; 228 mg Phosphorus; 7.4 mg Zinc; 29.8 mcg Selenium; 72 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin D, Phosphorus, and Choline.
For more delicious beef recipes, visit kybeef.com.
