Grilled Steakwith tomatillo salsa / chips / Mexican street corn
Charred aromatics are blended into an incredibly flavorful salsa for this summery meal with Mexican-inspired flavors.
Smarts: The recipe includes instructions for serving Mexican street corn (corn topped with chili powder, cotija cheese, and lime juice) on the cob. If you prefer, you can also slice the cooked kernels off the cobs and top them with the other ingredients before serving.
- Onions, medium - 1/2, peeled and quartered
- Tomatillos - 8 oz, quartered
- Jalapenos - 1, halved (seeds removed for less heat)
- Garlic - 1 clove, peeled
- Steak, skirt - 1 lb (sub flank or hanger)
- Cilantro leaves - 1/4 cup
- Lime juice - 2 tsp
- Tortilla chips - 5 oz
- Corn - 4 ears
- Butter - 2 Tbsp
- Chili powder - 1/2 tsp
- Cheese, cotija - 3 oz, crumbled
- Lime juice - 2 tsp
- Onions / Tomatillos / Jalapenos / Garlic - Prep as directed and combine. (Remove jalapeno seeds if you’d like the salsa less spicy.) (Can be done up to 5 days ahead)
- Corn - Shuck corn. (Can be done up to 2 days ahead)
- Steak - Season steak with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)
- Take steak out of the fridge while grill / oven heats up (about 20 minutes before cooking).
- If cooking on a grill: Preheat grill to 500F / 260C degrees keeping one half over direct heat and one half over indirect heat. Clean grates and brush with some oil. Place corn, onions, tomatillos, and jalapenos over direct heat (use a grill basket for the smaller vegetables if you have one). Cook corn on all sides until lightly charred. Move corn to indirect heat and continue cooking until tender, 8 to 10 minutes. Continue cooking onions, tomatillos, and jalapenos over direct heat until lightly charred. Set aside.
- If cooking on a grill: Transfer steak to grill over direct heat. Sear steak for ~4 minutes on each side with the cover closed. Move steak to indirect heat and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
- If cooking on stovetop / oven: Turn on oven’s broiler. Place corn on one half of a sheet pan. Spread onions, tomatillos, and jalapenos out on second half of sheet pan. (Use two pans if needed.) Broil aromatics and corn until lightly charred, turning everything to get them evenly cooked. When onions, tomatillos, and jalapenos are charred, remove from sheet pan and set aside. (Corn may need 6 to 8 minutes total, so let it keep cooking if needed.)
- If cooking on stovetop / oven: While aromatics / corn cook, heat grill pan over medium-high heat. Brush with some cooking oil. Place steak onto hot grill pan. Sear steak for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~5 minutes); Well-done: 160F / 71C degrees (~7 minutes).
- Transfer steak to a cutting board and cover to keep warm. Rest steak for at least 5 minutes.
- While steak rests, combine onions, tomatillos, jalapenos, and garlic in a blender or food processor. Blend until roughly chopped. Add cilantro leaves and lime juice (portion for salsa) and continue to pulse until finely chopped. Add more lime juice if you’d like and season with some salt and pepper.
- Line corn up on a serving platter. Rub the tops with butter. Top with chili powder, crumbled cotija, and lime juice (portion for corn).
- Slice steak and serve with salsa spooned over top. Enjoy corn on the side and any extra salsa with chips for dipping.
This meal has 30 reviews
Food tasted good glad I had the chance to experience different flavors after being in a food rut but I should have read the directions and did the prep earlier then the night of cause I took a bit longer to cook it all
I was very nervous about making this meal since I'm not a steak person. Plus, the only way I'd ever fixed corn was to boil it. Loved everything and the family left nothing but a little salsa for leftovers. However, next time I'm going to make the salsa ahead of time.
Enjoyed this a lot!! The homemade salsa was very delicious, as was the corn. Would definitely make it again.
made it all in a single cast iton skillet- first salsa, then steak, then corn, then i sliced the steak and moved it around in the pan. delicious!
Skipped the homemade salsa for store bought to save time but definitely want to try it next time. Super tasty!!