Grilled Skirt Steak with Roasted Corn Salad

Ingredients

Skirt Steak

• 1/3 cup Tabasco® brand Chipotle Pepper Sauce
• 1 tablespoon ground cumin
• 1 large garlic clove, crushed
• 1 1/2 pounds skirt steak, cut into 4-inch pieces

Corn Salad

• 4 ears corn on the cob, shucked
• 2 large tomatoes, chopped
• 1 small red onion, diced
• 1 ripe avocado, peeled, pitted and diced
• 2 tablespoons fresh chopped basil
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Tabasco® brand Chipotle Pepper Sauce
• 1/4 teaspoon salt

Preparation

1. Prepare skirt steak: In large bowl, combine chipotle pepper sauce, cumin and garlic; add skirt steaks. Toss to mix well; cover and refrigerate at least 30 minutes or overnight.
2. Prepare corn salad: Preheat grill to medium. Grill corn about 5 to 10 minutes, turning frequently, until tender-crisp. When cool enough to handle, cut corn from cob. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, chipotle pepper sauce and salt; toss to mix well.
3. Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once.
4. To serve, plate steak with corn salad.

Serves

Makes 4 servings

Source

Tabasco

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