Marinated Skirt Steak with Sweet Corn and Cherry Salad

5 from 1 vote

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Summer is almost here, people, and this kid is very excited about it.

Last summer was a blur of recipe testing for ze Dude Diet book, and I spent the majority of June-August hugging my air conditioner in between endless batches of DD chili and various game day finger foods. It wasn’t all bad (the chili and finger foods were bomb!), but the sweating and crying tight testing schedule didn’t exactly leave much time for my favorite warm weather activities or seasonal meals.

So this summer, I’m determined to make up for lost time. For the next three months, I’m prioritizing being naked-ish, grilling, and eating as much fresh sweet corn as humanly possible. I will drink ice cold rosé, Instagram pictures of myself on inflatable swans/flamingos, and get sandal blisters from long walks in the summer air. I shall rock my humidity ‘fro with pride while watching my roommate splash in the ocean! In short…

Summer 2016 = Summer of Selena Serena.

You heard it here first.

I’m kicking off the summer festivities in Maine this weekend with Logan. (I know it isn’t officially summer until late June, but whateva.) And while I’m confident we’ll be able to accomplish many of the things on the above list, the grilling/corn consumption is nonnegotiable. This Marinated Skirt Steak with Sweet Corn and Cherry Salad is already on the Memorial Day menu.

(p.s. If anyone in Northeast Harbor has an inflatable swan, please bring it over. There will be steak.)

First things first, let’s talk about skirt steak. In case you’re not familiar, skirt steak is a thin, relatively cheap cut of beef that soaks up marinade like a champ and grills to medium-rare perfection in all of 5-6 minutes, max. (The short cook time is particularly thrilling for those who do most of their grilling on a grill pan—you may not even set off your smoke detectors!) Sliced thinly against the grain, the tenderness and in-your-face flavor of this steak will really…blow your skirt up. hehe.

This particular skirt steak takes a 30-minute bath in a heady garlic and cumin-spiked citrus marinade, which leaves you with plenty of time to whip up the accompanying sweet corn and cherry salad.

And dear GOD, you definitely want to make this salad.

Juicy cherries and summer sweet corn are delightful on their own, but when you toss them with spicy jalapeño and red onion, fresh basil, peppery arugula, and plenty of honey-citrus dressing? I’m talking Fourth of July finale-style flavor fireworks, friends. For real.

This nutrient-packed seasonal medley speaks to me, but what’s even more exciting is that it speaks to Logan. I’ve made it twice this week already—once with this steak and once to serve over chicken paillard—and it’s primed to become a Dude Diet summer staple. (After all, the recipe pretty much epitomizes the Dude’s salad preferences: More good shit, less lettuce.) Get on board.

Oh, and just to clear up any potential recipe confusion at the pass…the corn is added to the salad raw. I know that may seem a little odd, but I need you to trust me on this one. Freshly picked sweet corn is 100% edible in its raw state, and the refreshing flavor and crunch of the uncooked kernels is pure magic. With that said, if you can’t get your hands on fresh sweet corn, you can definitely sub frozen or canned corn in its place.

Also, don’t be alarmed when you see this recipe’s ingredient list—its length is deceptive. There’s a decent amount of overlap between the steak marinade and salad dressing, and there are lots of basic pantry ingredients involved. Breathe.

The recipe for this epic steak and salad combo serves four peeps, but it’s easily doubled or tripled to feed a crowd, so definitely keep it in mind for your upcoming summer soirées. You can prep the salad (just wait to dress it until close to serving) and marinate the steak in advance, and then all you’ll have to do come party time is throw the steak on the grill for a hot second. I like to round out the meal with grilled bread and a bottle or three of chilled rosé, but feel free to get some tortillas (tacos!) or butter/Boston lettuce leaves (lettuce wraps!) involved.

Happy almost long weekend, friends! May it be filled with sun, c-tails, and skirt steak. And in case you need more Memorial Day BBQ inspiration, I’ve teamed up with some of my favorite bloggers to bring you 50+ recipe ideas for the ultimate summer shindig. Snag all the delicious links at the end of this post.

Marinated Skirt Steak with Sweet Corn and Cherry Salad: (Serves 4)

Ingredients:
1 pound skirt steak
1 lemon, juiced
1 lime, juiced
2 tablespoons extra virgin olive oil
1 teaspoon honey
3 large garlic cloves, peeled and smashed
2 teaspoons ground cumin
1 pinch cayenne pepper
Kosher salt
Freshly ground black pepper
For the salad:
2 ears sweet corn, shucked
2 cups sweet cherries (about ¾ pound), halved and pitted
¼ cup very thinly sliced red onion (about ¼ of a small red onion)
1 small jalapeño, very thinly sliced
1 cup baby arugula
8 fresh basil leaves, thinly sliced (aka chiffonade)
2 ounces goat cheese, crumbled (optional)
For the honey-citrus dressing:
1 lime, juiced
½ lemon, juiced
1 tablespoon plus 1 teaspoon extra virgin olive oil
1 teaspoon honey
½ teaspoon Dijon mustard
Salt
Freshly ground black pepper

Preparing your Marinated Skirt Steak with Sweet Corn and Cherry Salad:

-In a shallow baking dish, whisk the lemon juice, lime juice, olive oil honey, garlic, cumin, and a pinch of cayenne pepper.

-Add the steak to the marinade, turning to makes sure both sides are coated, and marinate at room temperature for 30 minutes.

-Meanwhile get going on the salad. In a small bowl, whisk the ingredients for the dressing. Season with salt and pepper to taste.

-Carefully slice the kernels from each ear of corn into a large mixing bowl. Add the cherries, red onion, jalapeno, arugula and basil to the bowl, and toss to combine.

-Add the dressing and toss again. Allow the salad to rest for 10 minutes to let the flavors mingle.

-Time to cook the steak! Heat a lightly oiled grill or grill pan over medium-high heat. Remove the steak from the marinade and pat it dry with paper towels. Season generously on both sides with salt and pepper.

-Grill the steak for 2-3 minutes per side for medium rare. (Skirt steak is thin and cooks quickly—be careful not to overcook it!!)

-Transfer the steak to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute, then slice thinly against the grain.

-Transfer the salad to a serving bowl or plate and top with crumbled goat cheese (if using).

-Serve the sliced steak alongside the salad. Maybe get some rosé involved…