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Grilled Skirt Steak with Corn and Cherry Tomato Salad

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30-45 mins






2 lb flank steak

Dry Rub

2 tbsp light brown sugar

1 tbsp ancho chile powder

1 tbsp paprika

2 tsp kosher salt

2 tsp freshly ground black pepper

1 tsp cayenne pepper

1 tsp granulated garlic

1 tsp English mustard powder

1/2 tsp ground cumin

1/2 tsp ground coriander

Corn and Cherry Tomato Salad

1/4 cup red onion, finely chopped

1 jalapeno seeds removed, finely chopped

1 pint cherry tomatoes, quartered

1 bunch cilantro, stems removed, chopped

1/3 cup fresh lime juice

2 tsp fresh lime zest

3 ears of corn shucked


  • To make the corn and cherry tomato salad, combine onion, jalapeño, tomatoes, cilantro, lime juice and zest in medium and toss (the corn will be added later). Season with salt and pepper. Set salad in refrigerator.
  • Next, combine all dry rub ingredients, except the steak and olive oil, and mix thoroughly.
  • Coat steak with all of the dry rub, packing on more than once, if needed. Set aside.
  • Prepare the grill for medium high heat and oil the grates with olive oil. Grill corn for salad, turning occasionally, until lightly browned all over, approximately 8 to 10 minutes.
  • Remove corn from grill and let cool.
  • Grill the flank steak, turning occasionally, until nicely browned and an instant read thermometer inserted into the thickest part registers 130oF, about 4 minutes per side for medium rare.
  • Transfer to cutting board and let rest for 10 minutes.
  • While the meat is resting, cut kernels from the cobs and add to the cherry tomato salad, mixing thoroughly.
  • Return steak to the grill to re-crisp exterior, about one minute per side.
  • Transfer back to a cutting board, slice ¼ inch slices against the grain.
  • Serve slices topped with the corn and cherry tomato salad.