Grilled Skirt Steak with Peach, Corn, and Avocado Salsa
Updated Aug 09, 2025, Published on Jul 24, 2025
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Grilled Skirt Steak with Peach, Corn and Avocado Salsa is the ultimate summer dinner! The steak is quickly marinated in a cilantro-lime marinade and then grilled alongside sweet corn, juicy peaches, red onion, and jalapeño. This dish is a perfect way to enjoy fresh summer produce on a warm evening.
Looking for more grilling recipes? Try my Grilled Steak Kabobs with Peppers and Onions or Lemon Chicken Skewers with Red Onion!
Watch how to make it here!
Why You'll Love this Grilled Skirt Steak
- Bright, bold summer flavors: The smoky grilled steak pairs beautifully with sweet peaches, juicy corn, creamy avocado, and a touch of heat from jalapeño.
- Fast marinade: A quick 30-minute cilantro, lime, and cumin marinade adds loads of flavor with minimal prep.
- Perfect for grilling season: The steak and salsa ingredients are both grilled for maximum flavor and minimal cleanup!
- Versatile: Serve it as a composed plate, make tacos, or pile everything over rice or greens for a fresh and satisfying meal.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Skirt Steak: You can also use flank steak, flat iron steak, or hanger steak for this recipe. They have a similar texture and grill beautifully. Just be sure not to overcook them and always slice against the grain to keep the meat tender and juicy. Flank steak is slightly thicker, so you may need to grill it an additional minute or two.
- Corn: Remove the husks then grill the cobs for a smoky flavor before cutting off the kernels.
- Peaches: Look for peaches that are ripe but still firm enough to hold up on the grill.
Grilled Skirt Steak with Peach, Corn, and Avocado Salsa (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Prepare the cilantro-lime marinade. Toss with the skirt steak and marinate for 30 minutes.
- Meanwhile, prepare the corn, peaches, red onion, and jalapeño for grilling.
- Grill the skirt steak and produce until charred and flavorful.
- Let the steak rest for 5 minutes, then slice against the grain. Chop the grilled fruit and vegetables and toss with lime juice, cilantro, olive oil, salt, pepper, and avocado.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Grilled Skirt Steak FAQ's
Flank steak, flat iron steak, or hanger steak are all great alternatives. Just be sure to slice thinly against the grain for tenderness.
Yes. You can prep the corn, peaches, onion, and jalapeño ahead of time. Wait to add the avocado and lime juice until just before serving to keep everything fresh.
It has a mild kick from the grilled jalapeño. For less heat, remove the seeds or use just half. For more spice, add extra jalapeño.
Yes! If you don’t have an outdoor grill, a cast iron grill pan works great. Just make sure it’s preheated well and lightly oiled.
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Grilled Skirt Steak with Peach, Corn and Avocado Salsa
Equipment
Ingredients
Skirt Steak
- ¼ cup Extra Virgin Olive Oil
- 2 Lime, zest and juice
- 2 cloves Garlic, minced
- 2 teaspoons Cumin
- ¼ teaspoon Cayenne
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ cup Fresh Cilantro, roughly chopped
- 2 pounds Skirt Steak, see recipe notes for substitutions
Peach, Corn, and Avocado Salsa
- 4 Peaches
- 1 Red Onion
- 2 ears Corn
- 1 Jalapeño, use less or omit for less spice
- Cooking Spray, optional for grilling
- ½ cup Fresh Cilantro, roughly chopped
- 1 Lime, juice
- ½ teaspoon Kosher Salt, adjust to taste
- ¼ teaspoon Black Pepper, adjust to taste
- 1 teaspoon Extra Virgin Olive Oil, a drizzle or two
- 1 Avocado, chopped into bite-sized pieces
Instructions
- In a small bowl, whisk together the marinade ingredients: olive oil, lime juice, lime zest, garlic, cumin, cayenne, salt, pepper, and chopped cilantro.
- Place the skirt steak in a large bowl with a lid or a resealable plastic bag. Pour the marinade over the steak and toss to coat evenly. Marinate for 30 minutes. Don’t marinate much longer than 30 minutes or the lime juice will start to break down the meat.
- While the steak marinates, prep the grilling ingredients. Peaches: Slice in half and remove the pits.Onions: Peel and slice in half. Corn: Remove the husks.Jalapeño: Leave whole.Optionally, lightly spray all vegetables and fruit with cooking spray to prevent sticking.
- Preheat a gas grill to high heat. Place the marinated steak, peach halves, red onion halves, corn, and jalapeño directly on the grill. Grill, turning occasionally, until everything is nicely charred:Steak: About 4 minutes per sideCorn, peaches, onion, and jalapeño: About 10–15 minutes total
- Slice the corn kernels off the cob. Chop the grilled peaches and red onion into bite-sized pieces. Thinly slice the grilled jalapeño. Add everything to a large bowl along with chopped cilantro, the juice of 1 lime, a drizzle of olive oil, Kosher salt, and black pepper. Toss to combine and adjust seasoning to taste. Gently fold in the chopped avocado last to avoid mashing it.
- Let the steak rest for 5 minutes, then slice against the grain into thin strips. Serve with the peach, corn, and avocado salsa.
Video
Notes
- Recipe tip: Make sure to slice the steak against the grain for the best texture.
- Substitutes for skirt steak: Flank steak, flat iron steak, or hanger steak are all great substitutes.
- Serving suggestions: For a heartier meal, serve with rice, grilled bread, or tortillas.
- Storage: Store steak and salsa separately in the fridge for up to 3 days. Add avocado just before serving to prevent browning.
- Make ahead: Wait to add the avocado until just before serving to prevent browning. To reheat the steak, warm it gently in a skillet over low heat or eat it cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
