Skirt Steak With Tomato Corn Basil Salsa
This skirt steak is perfect for a summer recipe! It's tangy, tasty, refreshing and so colorful. I actually meant to add in avocado which would add a delicious creamy touch to it but since I forgot I encourage you try it! I was really hoping to have leftovers of this one but we devoured the entire thing. It was that good. There is really no need to serve this steak up with carbs. It's more of a steak and salad type of vibe so this is a great option for anyone trying to keep things low carb!Cooking steak on a stove top naturally produces a lot of smoke so be sure to open your windows!
Ingredients
- 1.5 lbs Flank Steak
- 2 tbs Olive Oil
- .5 cup Corn
- 1/4 cup Diced Red Onion
- 1 Jalapeno, finely chopped Deseed it for no spice
- 1 pint Cherry Tomatoes, Halved
- 1/3 cup Fresh Basil, Chopped
- 3 tbs Red Wine Vinegar
- 1/3 cup Lime Juice
- Salt and Pepper to taste
Instructions
- If your steak has not been trimmed of fat, be sure to do so prior to starting.
- Pat your steak dry and season both sides well with salt and pepper. Set aside.
- In a small bowl, combine your corn, red onion, jalapeno, tomatoes, basil, vinegar, olive oil and lime juice. Add salt and pepper to taste. Combine well.
- Add some olive oil to your pan (preferably a cast iron) over medium high heat. Add your steak and sear each side to your liking. For medium, it would be about 3 minutes per side.
- If you are using a cast iron pan, take your pan off the heat and set aside. Let the meat continue cooking for about 5 minutes.
- If you are not using a cast iron pan, simply reduce your temperature to low and let it cook for 5 minutes.
- Slice against the grain of the meat and top with your delicious salsa. Enjoy!