Quick-cooking skirt steak is topped with a charred corn salsa mixed with sweet summer peaches for a weeknight meal that's ready in just 15 minutes.
Why this recipe works:
- Charring the corn in the steak pan infuses it with flavor, all while the cooked steak rests.
- The peach helps balance the heat of the jalapeño and cayenne pepper.
Skirt Steak With Warm Spicy Corn and Peach Salsa
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||One-Pot Wonders: Skirt Steak With Spicy Corn and Peach Salsa|
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cayenne pepper
- 2 pounds skirt steak, trimmed and cut into 5- to 6-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup canola oil
- 2 ears of corn, kernels sliced off and cobs discarded
- 1/2 medium red onion, diced
- 1 jalapeño, seeded and diced
- 2 medium peaches, diced
- 2 tablespoons fresh juice from 2 limes
- 1/2 cup fresh cilantro leaves and tender stems, roughly chopped
Stir togehter cumin, oregano, and cayenne pepper in a small bowl. Season steak with salt and pepper and rub with the spice mixture. Set aside.
In a 12-inch skillet, heat canola oil over medium-high heat until lightly smoking. Add steaks and cook, flipping every 1 minute, until an instant-read thermometer registers 115 to 120°F for medium-rare or 125 to 130°F for medium, about 5 minutes total. Transfer steaks to a large plate, tent with foil, and let rest.
Meanwhile, pour off all but 1 tablespoon of fat from the skillet and heat over medium heat until shimmering. Add corn, red onion, and jalapeño and season with salt. Cook until corn begins to char and onions and jalapeño soften, about 3 minutes. Scrape corn mixture into a large bowl and add peaches, lime juice, and cilantro and stir to combine. Season with salt and pepper. Slice steak across the grain and serve with corn salsa.