Grilled Skirt Steak with Charred Corn & Heirloom Tomato Salad

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1.5 lb skirt steak
• 4 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp ground cumin
• 3 ears fresh sweet corn, husks removed
• 1.5 lb heirloom tomatoes, cut into wedges
• 1 English cucumber, sliced
• 0.25 cup red onion, thinly sliced
• 0.5 cup fresh cilantro leaves
• 0.25 cup fresh mint leaves
• 3 tbsp lime juice
• 1 tsp honey
• 0.5 cup feta cheese, crumbled

Instructions

1. 1Pat the skirt steak dry and place it on a plate. Rub both sides with olive oil, then season generously all over with salt, black pepper, garlic powder, and cumin. Let it sit at room temperature 15 to 20 minutes while you heat the grill.
2. 2Preheat a gas or charcoal grill to high heat, about 450–500°F. Clean and oil the grates well so the steak releases cleanly.
3. 3Brush the corn ears lightly with olive oil. Grill the corn, turning every 2 minutes, until kernels are charred in spots and bright yellow-orange, 8 to 10 minutes total. Transfer to a cutting board.
4. 4Place the seasoned skirt steak on the hottest part of the grill. Cook undisturbed 3 to 4 minutes until deep grill marks form and the edges look browned.
5. 5Flip the steak and cook another 2 to 4 minutes for medium-rare (130–135°F internal) depending on thickness. Skirt steak cooks fast—pull it sooner rather than later.
6. 6Transfer the steak to a cutting board, tent loosely with foil, and rest at least 8 minutes so the juices redistribute.
7. 7While the steak rests, cut the kernels from the grilled corn cobs into a large bowl. Add the heirloom tomato wedges, cucumber slices, red onion, cilantro, and mint.
8. 8Whisk the remaining olive oil with lime juice, honey, and salt; pour over the salad and toss gently. Slice the rested steak thinly against the grain. Arrange steak slices over the salad, scatter feta on top, and serve family-style.