Grilled Skirt Steak with Peach, Corn and Avocado Salsa

A serving plate with three strips of grilled skirt steak next to a scoop of peach, corn, and avocado salsa

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Grilled Skirt Steak with Peach, Corn and Avocado Salsa

Juicy, cilantro-lime marinated grilled skirt steak is paired with a fresh, flavorful salsa made from charred corn, grilled peaches, creamy avocado, red onion, jalapeño, cilantro, and lime. Perfect for summer!

Prep Time15

Cook Time15

Marinating Time30

Total Time1

Course: Main Course

Cuisine: American

Keyword: Corn, Grill, Onions, Peach, Salsa, Steak, Summer

Servings:

Author: Carolyn Stilwell

Equipment

Chef Knife

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

US Customary - Metric

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 side
Corn, 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