Grilled Skirt Steak With Corn-Tomato Relish

Corn, tomato and basil scream summer, but simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you'll want to make over and over.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 1 pound skirt steak or sirloin steak
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon ground pepper, divided
• 1 ear corn, husked
• 3 tablespoons extra-virgin olive oil, divided
• ½ cup halved cherry tomatoes
• ¼ cup thinly sliced red onion
• 2 tablespoons torn fresh basil
• 1½ tablespoons rice vinegar
• 1 serrano chile, seeded and minced

Directions

1. Preheat grill to medium-high.
2. Sprinkle steak with ½ teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil.
3. Oil the grill rack. Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.
4. Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper.
5. Slice the steak thinly against the grain. Serve with the relish.

Nutritional Information

Per Serving: 311 Calories, Total Fat: 20 g, Saturated Fat: 5 g, Cholesterol: 74 mg, Carbohydrates: 7 g, Fiber: 1 g, Total Sugars: 3 g, Protein: 25 g, Sodium: 441 mg, Potassium: 556 mg, Iron: 3 mg, Folate: 24 mcg, Calcium: 18 mg, Vitamin A: 290 IU, Vitamin C: 6 mg

© Dotdash Meredith. All rights reserved. Used with permission.