Name: Skirt Steak Mexican Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 tablespoon ground cumin; 1 1/2 teaspoon paprika; 1 teaspoon crushed red pepper flakes; 1 teaspoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub; 1/2 cup vegetable oil; 3 tablespoons fresh lime juice; 1 1/2 tablespoon soy sauce; 1 1/2 tablespoon Worcestershire sauce; 1 pinch grated ginger; 1 scallion (thinly sliced); 1 pound skirt steak; 1/4 cup olive oil; 6 tablespoons lime juice; 1/4 teaspoons ground cumin; 2 cloves garlic (minced); 1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub (to taste); salt and pepper (to taste); 1 can black beans (rinsed and drained); 4 oz Monterrey Jack Cheese (shredded); 2 tomatoes (cut into wedges); 1/2 medium yellow onion (diced); 1 avocado (sliced); 2 radishes (sliced); 1 cucumber (peeled, seeded, and diced); 1 bunch cilantro (chopped); 2 cobbs yellow corn

This Mexican salad uses a marinated skirt steak to create a hearty meal that looks as good as it tastes. It consists of a wide range of colorful and flavorsome ingredients that combine to produce a well-balanced meal.

All the elements are scratch-made including the salad dressing and steak marinade. The use of fresh ingredients in making these creates bright flavors and complex notes in this hearty salad.

All the cooked elements are done over a charcoal grill that adds a smokey element to the dish. For the best results, a hot fire is needed where the charcoals are white and/or glowing red.

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Two pieces of skirt steak grilling over charcoal.

The marinated skirt steak is grilled over charcoal until browned on the outside and cooked to your desired doness on the inside.

Plastic container with a variety of marinade ingredients in it.

All the marinade ingredients are well combined before the stealk is added to it for at least 2 hours.

Two husked ears of corn cooking on a charcoal grill.

The corn is initially cooked with the husk on, then when ready the husk is removed so a light char can be added the kernels.

Two pieces of grilled skirt steak resting on a plate.

The steak is rested for 10 minutes before being sliced and served on the salad.

Looking down on a seving of skirt steak Mexican salad.

Once served the skirt steak Mexican salad is a hearty and colorful meal.

Skirt Steak Mexican Salad Recipe

Harry Soo

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This recipe is sponsored by Slap Yo’ Daddy.

A homemade marinade is used to flavor the skirt steak which is grilled then sliced and added to the Mexican-themed salad.

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Preparation 25

Cook 15

Ready in 40

Servings

CourseDinner

InfluenceMexico

DifficultySeasoned

MethodGrill

Similar RecipesSalad

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Ingredients

Skirt Steak Marinade

1 tablespoon ground cumin
1 1/2 teaspoon paprika
1 teaspoon crushed red pepper flakes
1 teaspoons Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
1/2 cup vegetable oil
3 tablespoons fresh lime juice
1 1/2 tablespoon soy sauce
1 1/2 tablespoon Worcestershire sauce
1 pinch grated ginger
1 scallion thinly sliced
1 pound skirt steak

Dressing

1/4 cup olive oil
6 tablespoons lime juice
1/4 teaspoons ground cumin
2 cloves garlic minced
1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub to taste
salt and pepper to taste

Mexican Salad

1 can black beans rinsed and drained
4 oz Monterrey Jack Cheese shredded
2 tomatoes cut into wedges
1/2 medium yellow onion diced
1 avocado sliced
2 radishes sliced
1 cucumber peeled, seeded, and diced
1 bunch cilantro chopped

Roasted Corn on the Cob

2 cobbs yellow corn

Equipment

grill

Directions

Skirt Steak Marinade

Combine the cumin, paprika, red chili flakes, all-purpose rub, vegetable oil, lime juice, soy sauce, Worstishire sauce, ginger, and sliced scallions in a bowl large.
Place the marinade and steak in a ziplock bag then chill for two hours turning every half hour.

Dressing

In a bowl add the olive oil, lime juice, cumin, garlic, all-purpose rub, salt, and pepper.
Whisk lightly to start the emulsification process so the oil is incorporated.
Chill until ready to assemble the salad.

Mexican Salad

In a large bowl add the black beans, cheese, tomatoes, onion, avocado, radish, cucumber, and cilantro. Put aside until needed.

Roasted Corn on the Cob

Soak the corn for 30 minutes submerged in water.
Preheat a charcoal grill to a high temperature.
Pull the husks back–but not off–to access the corn silks, remove all the corn silks then put the husks back in place. Cut off a couple of outer husk layers to use as twine to keep the husks in place.
Roast indirectly on the preheated grill for about 30 minutes until softened.
Remove husks then grill directly over coals briefly to slightly char the corn.
Cut the kernels off the cob and set aside.

Grilled Steak

Grill the skirt steak directly over white hot coals with a couple of wood chunks for a couple of minutes on each side, until cooked to your prefered doneness.
Let rest for 10 minutes before slicing for the salad.

To Assemble

Add the grilled corn to the salad ingredients then drizzle with half the salad dressing. Toss to combine.
Serve the salad on serving plates.
Slice the rested grilled skirt steak against the grain then serve over the individually portioned salads.
Serve the skirt steak Mexican salad with the remaining salad dressing on the side for people to add to their personal taste.

Nutritional Information

Calories: 891kcalCarbohydrates: 36gProtein: 41gFat: 67gSaturated Fat: 16gPolyunsaturated Fat: 19gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 100mgSodium: 1733mgPotassium: 1388mgFiber: 13gSugar: 5gVitamin A: 1416IUVitamin C: 35mgCalcium: 332mgIron: 7mg