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spice rubbed skirt steak with grilled corn black bean salsa



spice rubbed skirt steak with grilled corn black bean salsa


We grill a few nights a week in the summer and spice rubbed skirt steak is one of our favorites.  Simple dinners rule at my house, especially when it's hot and I don't want to spend a lot of time in my kitchen.
The grilled corn black bean salsa can be partially made ahead, just stir in the grilled corn right before serving.  The skirt steak can be brought out of the fridge a few hours before serving and rubbed with spices about half an hour before grilling.  I used Williams Sonoma Steakhouse Rub on the steak, it's a good slightly spicy rub.  Now I can focus on my corn black bean salsa, this is a quick and delicious dinner, highly recommend by yours truly. 


recipe for spice rubbed skirt steak with grilled corn black bean salsa
serves 2-3

steak
1&1/2 pounds skirt steak
Purchased or homemade spicy rub
Sea salt and freshly ground black pepper, to taste

Salsa
2 ears of corn, grilled and kernels cut from cob
1/2 cup canned black beans, drained
1/2 red bell pepper, chopped
2 tablespoons minced red onion
3 tablespoons minced cilantro
1 garlic clove, minced
1 tablespoon lime infused extra virgin olive oil
Sprinkle of chili powder, to taste
2 tablespoons fresh lime juice, plus wedges of lime for serving
Sea salt and freshly ground black pepper, to taste

Bring the skirt steak to room temperature and rub with spice mixture half an hour before grilling.
Grill the steaks for a few minutes on each side on medium high heat, rest for 5 minutes.

Meanwhile make the salsa.  Note-grill the corn with the steaks, set aside to cool and strip the kernels off the cob.  Combine all the salsa ingredients in a medium bowl, taste for seasonings.

Serve the skirt steak with the salsa and lime wedges on the side.



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