Chef Adrianne Calvo's Marinated Skirt Steak Recipe With White Corn, Pepper Relish & Spicy Soy Sauce by Chef Adrianne Calvo
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It's time to lighten up your cooking for the warmer months, and nothing is better than grilling outdoors. This easy skirt steak recipe is topped with a sweet corn and pepper relish and then gets a spicy kick with an elevated soy sauce.
This delicious skirt steak recipe will make you a grilling gourmet!
Cuisine: American
Prep Time: 20 minutes plus 2 to 4 hours marinating time
Cook Time: 15 minutes
Total Time: 35 minutes plus marinating time
Servings: 2 to 4
Ingredients
Marinade
- 1 tablespoon white miso paste
- 1 cup water
- 1/2 cup cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon sugar
- 1 tablespoon light soy sauce
Corn Relish
- 1/2 cup white corn, cooked and cut off the cob
- 1/4 cup sweet tri-color peppers, thinly sliced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
Steak
- 1 pound skirt steak
- canola oil
Spicy Soy Sauce
- 1/4 cup light soy sauce
- 1 tablespoon red pepper flakes
Garnish
- 5 - 6 cucumber ribbons
Here's how to make it:
- Whisk together the miso, water, cornstarch, sesame oil, sugar and soy sauce. Add the skirt steak, cover and refrigerate for 2 to 4 hours.
- To make the white corn relish, combine the corn, peppers, cilantro, lime juice and salt and pepper, to taste. Set aside.
- For the spicy soy, whisk together the soy sauce and red pepper flakes. Set aside.
- Preheat the grill or a large cast iron pan to medium-high heat. Add a small amount of canola oil to coat. Remove the steak from the marinade and pat dry. Place on the grill or in the pan and cook for 3 to 4 minutes or each side. Allow to rest for 10 minutes before slicing.
- To serve, place the sliced skirt steak on the center of a dish. Top with the corn relish and cucumber ribbons. Spoon the spicy soy sauce around the steak.
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