Grilled Skirt Steak with Corn and Cherry Tomato Salad

It’s a day-off Labor Day holiday in America today.  Yippee!  It’s a day for heading to the beach or the lake one last time for the summer, it’s a day for visiting with friends, it’s a day for loafing around on the couch in your PJ’s and watching Lifetime television (oops… ), it’s a day for cookouts and barbecues… it’s basically a day for eeking out one last, long weekend of summer fun before you really have to get serious about the kids being back in school. Here’s one for the cookout folks:  Grilled Skirt Steak with Corn and Cherry Tomato Salad

Here’s how you make it:

It’s a very simple marinade- red wine- based with fresh rosemary, salt and pepper.  No oil is called for in the marinade- so if you want to keep as light as possible then leave it out.  Otherwise, I’d add in a glug of olive oil too (1 glug = about 1 tablespoon).

P.S. Use a red wine that you ENJOY for this recipe…not the cheapest stuff you can find.  Our newest favorite cabernet is Joel Gott.  Open up the wine for the recipe, and then drink the rest while eating your meal!

I used skirt steak for this recipe (but flank steak will work too).  Skirt is sometime tough to locate– I buy mine at Whole Foods.  I find that it turns out more tender than flank steak.  Marinate the steak in a zip bag while you prepare the corn- tomato salad.


The “salad” begins with a simple corn and tomato saute with green onions and fresh rosemary in a small amount of oil.  It’s then transferred to a bowl and finished off with red wine vinegar and a little salt and pepper.  Let the salad marinate a bit while you grill the steak.

Grill the steak on a medium-heated grill outside or inside (I used an indoor grill pan, which I don’t want to recommend since it’s pretty tough to clean).  The perfect temp for medium is about 145 degrees- it’s helpful to have a thermometer handy so you can get it cooked just the way you like it.  It’s also a good idea to let the steak “rest” for a few minutes before you cut into it.


Slice the steak thinly across the grain, and top each serving with a spoonful of the corn- tomato salad.  Enjoy!  This recipe is Weight-Watchers friendly (points included in nutritional info below) and it’s naturally gluten-free too.

Now, who’s ready for FALL?!

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Grilled Skirt Steak with Warm Corn and Cherry Tomato Salad

Yield: 4 servings

Prep Time: 20 min + marinating time

Cook Time: 25 min

Ingredients:

1/3 cup dry red wine (cabernet is good)
1 sprig fresh rosemary
3/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound skirt or flank steak, trimmed (use a little more steak for more generous portions)
1 large ear corn on the cob, shucked
2 teaspoons extra-virgin olive oil
4 green onions (white and green parts), chopped
2 cups cherry tomatoes, halved
1 teaspoon minced fresh rosemary
1 tablespoon red wine vinegar

Directions:

1. Combine the wine, rosemary sprig, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper in a large zip baggie. Add the steak, squeeze out the air, zip the bag closed and massage the marinade into the steak a bit. Refrigerate the steak and lie it flat in the refrigerate. Let it marinate for at least 30 minutes and up to 2 hours (turning the bag occasionally to re-distribute the marinade).

2. Cut a piece off one end of the corn so that you can stand it flat inside a bowl. Use a sharp knife to cut down the side of the cob and gather the corn kernels into the bowl. Set aside. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Add the corn, green onions, tomatoes and rosemary. Cook, stirring, 3 to 4 minutes, just until the corn begins to soften and the tomatoes begin to wilt. Spoon the corn/tomato mixture back into the bowl. Add vinegar and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature.

3. Spray a grill rack with nonstick spray. Preheat the grill to medium-high. Remove steak from marinade (discard marinade). Place the steak on the grill rack and grill until an instant-read thermometer inserted in the side of the steak registers 145 degrees F. for medium, 3 to 4 minutes on each side. Transfer the steak to a cutting board and loosely cover with foil; let stand 2 to 3 minutes. Cut across the grain thinly into 12 slices.

Tips:

*Optional: Add 1 large peeled and chopped cucumber to the corn salad.

Nutritional Information per serving:
Serving size: 3 slices steak and 2/3 cup salad
Calories per serving: 251
Fat per serving: 9g
Saturated Fat per serving: 3g
Sugar per serving: 4g
Sodium per serving: ,span class="sodium">499g
Fiber per serving: 3g
Protein per serving: 26g
Cholesterol per serving: 42mg
Carbohydrates per serving: 12g

WW POINTS per serving:
Points Plus Program: 6 Old Points Program: 5

Source: RecipeGirl.com (Adapted from Weight Watchers Points Plus Cookbook)

Leave a Comment




25 Responses to “Grilled Skirt Steak with Corn and Cherry Tomato Salad”

  1. 1

    shelly (cookies and cups) — September 3, 2012 @ 5:35 AM

    I am such a fan of everything you’ve got going on here.

  2. 2

    Zane and Van | Spicy Beautiful — September 3, 2012 @ 6:55 AM

    Oh my… this looks awesome! Never had skirt steak for a while and this recipe just convinced us that it’s time to have some. Cheery tomato salad is a nice touch!

  3. 3

    Aimee @ ShugarySweets — September 3, 2012 @ 7:13 AM

    This all looks so good! Loving the simple corn and tomato salad too!!

  4. 4

    Kare @ Kitchen Treaty — September 3, 2012 @ 8:34 AM

    I don’t eat meat, but I’ve already told my carnivorous guy about this recipe and he wants to try it during these last feverish “use the barbecue quick before the weather turns” days! But extra corn salad for me, please. :)

  5. 5

    Robyn Stone | Add a Pinch — September 3, 2012 @ 11:00 AM

    This looks so goooooood, Lori! I want this for lunch!

  6. 6

    Rachel - A Southern Fairytale — September 3, 2012 @ 1:38 PM

    Why yes, I will make this soon! YUM!

    Thank you for the gorgeous photography and recipe inspiration! <3 Hope you had a wonderful time at the wedding!

  7. 7

    Lori Lange — September 3, 2012 @ 5:04 PM

    Thanks- yes- very fun!

  8. 8

    Kristen — September 3, 2012 @ 6:18 PM

    Oh my goodness – what a fresh and summery looking recipe. Perfect way to bid farewell to the season!

  9. 9

    Gerry @ Foodness Gracious — September 3, 2012 @ 9:10 PM

    Perfect lunch for a summers day..or last day of summer :( I prefer flank as it has more flavor, just my $0.02 :)
    Great post

  10. 10

    Carie — September 3, 2012 @ 9:27 PM

    I made the corn and tomato salad tonight (I had already bough rib-eyes). It was delicious! I will definitely be making it again:)

  11. 11

    Dannii @ Hungry Healthy Happy — September 4, 2012 @ 3:05 AM

    Simple and delicious!

  12. 12

    Elizabeth@ Food Ramblings — September 4, 2012 @ 5:27 AM

    Looks great– perfect for a BBQ

  13. 13

    Coco — September 4, 2012 @ 5:35 AM

    woohoo!!! I know what’s for dinner tonight!

  14. 14

    Jennifer @ Peanut Butter and Peppers — September 4, 2012 @ 6:02 AM

    I love that you added the nutritional information! Your steak looks delish! I love the combo of corn and tomatoes!!

  15. 15

    Richard Farner — September 4, 2012 @ 9:54 AM

    Not in regard to the steak in corn salad recipe, which looks wonderful, but about your polenta bites with pesto, goat cheese and sun-dried tomato, which I found a couple months back and have been making since.

    That truly qualifies as a GENIUS recipe—easy to make, fabulous combination of tastes, and looks wonderful. Many thanks!

  16. 16

    najwa kronfel — September 4, 2012 @ 11:40 AM

    It looks great! I love the corn-tomato combination :)

  17. 17

    Lori Lange — September 4, 2012 @ 1:09 PM

    well, thanks!

  18. 18

    tom@morethanpepper — September 4, 2012 @ 2:17 PM

    sweet lookin steak

  19. 19

    Holiday Baker Man — September 4, 2012 @ 4:00 PM

    Was already thawing steak for tomorrow. Thank you!

  20. 20

    Jen @ Jen's Favorite Cookies — September 4, 2012 @ 8:42 PM

    I’d die for a steak right now. This looks so delicious!

  21. 21

    Zeeoana @ Basil and Strawberry — September 5, 2012 @ 11:34 AM

    I love the idea of combining rosemary with red wine for the marinade. I will try it next time I make steak!

  22. 22

    Erin @ Dinners, Dishes and Desserts — September 5, 2012 @ 12:42 PM

    Oh yum!! I have so many tomatoes, this salad is perfect!

  23. 23

    Cookin' Canuck — September 5, 2012 @ 3:37 PM

    I love the freshness of this recipe, Lori, and that marinade looks to-die-for. I hope you had a wonderful Labor Day!

  24. 24

    sobbycv — September 9, 2012 @ 8:56 AM

    wonderfull post and I love your recipes
    keep on posting such goodies

  25. 25

    Steven Raichlen — October 2, 2012 @ 10:37 AM

    Just discovered your site and it’s great! Grill on!