The Recipes

Mexican Marinated Skirt Steak and Corn

Have you ever been to Mexico?  If you have, undoubtedly you've seen the street carts selling corn on the cob, slathered in a creamy sauce and cheese.  It's usually served on a stick, and is just about the messiest thing you will ever eat... and worth every last dribble on your chin.

This steak features some Mexican flavors and comes with a more dinner table-friendly version of the corn.

Mexican Marinated Skirt Steak and Corn


- 6 oz. piece of skirt steak
- 1 garlic clove, minced
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- 1 ear corn
- 1/4 onion, diced
- 1/2 jalapeno, finely diced (remove the seeds and ribs if you want less heat)
- handful of cilantro leaves, chopped
- 1 poblano pepper
- 1 T. cumin
- 1/4 c. Greek yogurt
- blended oil
- salt
- pepper

Combine a few tablespoons of the oil, garlic, orange juice, orange zest, lime zest, and onion in a plastic bag.  Season with salt and pepper.  Put the steak in the bag, seal, and massage the marinade into the steak.  Refrigerate for at least an hour and up to overnight.

Take the steak out of the refrigerator to allow it to come to room temperature.

When you are ready to cook, put the pepper on a gas burner or put in your oven heated to broil. Char it, turning until all sides are black.  Put the pepper in a bowl and cover it with plastic wrap.

While the pepper cools, heat a grill pan.  After husking the corn, drizzle it with oil and season it with salt and pepper.  Put it on the grill pan and cook, rotating, until the kernels are charred - approximately 10 minutes.

Once the corn is cooking, add the steak to the grill and cook for 4-5 minutes per side for medium rare.  Set the steak aside and let it rest for at least 5 minutes before serving.

Remove the stem from the pepper.  Put the yogurt, cumin and pepper in a blender and puree until smooth.  Taste and add salt and pepper to taste and pulse again.

Cut the kernels off the corn.  In a bowl, combine the corn, cilantro and jalapeno.  

Spoon small amount of the sauce into the center of a plate.  Mix the remaining sauce with the corn mixture.  Slice the steak against the grain and plate it on top of the sauce.  Spoon the corn salad onto the plate and serve.