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Looking down on a seving of skirt steak Mexican salad.

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.
Preparation 25 minutes
Cook 15 minutes
Ready in 40 minutes
Servings 4
CourseDinner
InfluenceMexico
DifficultySeasoned
MethodGrill
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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

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.