Grilled Skirt Steak with Corn and Cherry Tomato Salad

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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

Grilled Skirt Steak with Corn and Cherry Tomato Salad recipe from

Here’s how you make it:

Grilled Skirt Steak with Corn and Cherry Tomato Salad recipe from

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!

Grilled Skirt Steak with Corn and Cherry Tomato Salad recipe from

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.

Grilled Skirt Steak with Corn and Cherry Tomato Salad recipe from
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.

Grilled Skirt Steak with Corn and Cherry Tomato Salad recipe from

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.

Grilled Skirt Steak with Corn and Cherry Tomato Salad recipe from
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?!

Grilled Skirt Steak with Warm Corn and Cherry Tomato Salad

Yield: 4 servings

Prep Time:20 minutes + marinating time

Cook Time:25 minutes

  • 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
  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.
  • Optional: Add 1 large peeled and chopped cucumber to the corn salad.
  • Nutritional Information per serving (recipe divided into 4 servings) Calories: 251, Fat: 9g, Saturated Fat: 3g, Sugar: 4g, Sodium: 499g, Fiber: 3g, Protein: 26g, Cholesterol: 42mg, Carbohydrates: 12g
  • Weight Watchers POINTS per serving:  Freestyle SmartPoints: 4, Points Plus Program: 6 Old Points Program: 5
SOURCE: (Adapted from Weight Watchers Points Plus Cookbook)

Here are a few more grilled steak recipes you might enjoy:

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  • Erin @ Dinners, Dishes and Desserts wrote:

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

  • Zeeoana @ Basil and Strawberry wrote:

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

  • Jen @ Jen’s Favorite Cookies wrote:

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

  • Holiday Baker Man wrote:

    Was already thawing steak for tomorrow. Thank you!

  • tom@morethanpepper wrote:

    sweet lookin steak

  • najwa kronfel wrote:

    It looks great! I love the corn-tomato combination 🙂

  • Richard Farner wrote:

    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!

    • Lori Lange wrote:

      well, thanks!

  • Jennifer @ Peanut Butter and Peppers wrote:

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

  • Coco wrote:

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

  • Elizabeth@ Food Ramblings wrote:

    Looks great– perfect for a BBQ

  • Dannii @ Hungry Healthy Happy wrote:

    Simple and delicious!

  • Carie wrote:

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

  • Gerry @ Foodness Gracious wrote:

    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

  • Kristen wrote:

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

  • Rachel – A Southern Fairytale wrote:

    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!

    • Lori Lange wrote:

      Thanks- yes- very fun!

  • Robyn Stone | Add a Pinch wrote:

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

  • Kare @ Kitchen Treaty wrote:

    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. 🙂

  • Aimee @ ShugarySweets wrote:

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

  • Zane and Van | Spicy Beautiful wrote:

    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!

  • shelly (cookies and cups) wrote:

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