Citrus-marinated grilled skirt steak with charred peach salad

Debney
2 hours ago
3 min read

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Citrus-marinated grilled skirt steak with charred peach and corn salad, lemon-serrano vinaigrette and grilled French bread. Fresh orange and lime give the steak a bright citrus flavor, while grilling the peaches and corn adds sweetness and char without losing the freshness of the salad.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: MARINATE

Place the skirt steak in a shallow dish or resealable container.
Add the fresh orange juice, lime juice, olive oil, garlic, cilantro, kosher salt and black pepper.
Turn the steak several times to thoroughly coat it in the marinade.
Cover and refrigerate for 2 to 4 hours for the best flavor.
- If short on time, marinate for at least 30 minutes. Avoid an excessively long marinade because the acidity from the fresh citrus can begin to alter the texture of the steak.

STEP 2: RED ONION

Place the thinly sliced red onion in a bowl of ice water for about 5 minutes. This mellows some of the sharp raw-onion flavor while keeping the onion crisp.
Drain thoroughly and pat dry before adding it to the salad.

STEP 3: LEMON SERRANO VINAIGRETTE

Combine the lemon juice, extra virgin olive oil, serrano, garlic, honey, black pepper and kosher salt in a small bowl.
Whisk until well combined and lightly emulsified.
Taste and adjust the salt as needed.
Set aside while preparing the remaining ingredients.

STEP 4: CHAR

Preheat a grill over high heat.
Use ripe but still firm peaches so they hold their shape on the grill and in the finished salad. Lightly brush the cut sides with olive oil.
Place the peaches cut-side down directly on the hot grill.
Cook for about 1 to 2 minutes, or until well charred on the cut surface while the flesh remains relatively firm.
Remove from the grill and allow to cool before cutting into cubes.

STEP 5: GRILL CORN

Lightly coat the corn with olive oil and place directly on the hot grill.
Grill, turning occasionally, until the kernels are tender and charred in spots. Remove from the grill and allow to cool enough to handle.
Stand each cob upright on a cutting board and carefully slice downward to remove the kernels. Set aside for the salad.

STEP 6: FRENCH BREAD

Drizzle both sides of the sliced French bread with extra virgin olive oil.
Grill until toasted and lightly charred on both sides. Remove from the grill and finish with flaked sea salt and chopped fresh cilantro.

STEP 7: GRILL STEAK

Remove the skirt steak from the marinade and allow the excess marinade to drip off. Lightly pat the surface dry to remove excess moisture, which will help the steak develop a better sear.
Grill the steak over high heat until deeply browned and charred on the exterior and cooked to your preferred doneness.
Transfer to a cutting board and allow the steak to rest for 5 to 10 minutes before slicing.
Slice thinly against the grain.

STEP 8: BUILD

Add the charred peaches, grilled corn, cucumber and drained red onion to a large bowl.
Drizzle with lemon serrano vinaigrette and gently toss.
Add the cubed avocado and mozzarella pearls last. Gently fold them into the salad to avoid breaking up the avocado.
Transfer the salad to a serving platter and finish generously with crumbled cotija and chopped fresh cilantro.

INGREDIENTS

Makes 4 servings

CITRUS GRILLED STEAK MARINADE

2 lb skirt steak
Juice of 1 large orange
Juice of 2 limes
1/4 C extra virgin olive oil
5 cloves garlic, finely grated
1/3 C fresh cilantro leaves and small sprigs
1.5 tsp kosher salt
1/2 tsp coarse black pepper

CHARRED PEACH AND CORN SALAD

3 ripe but firm peaches, halved and pitted
3 ears corn, husks removed
1 English cucumber, sliced into half moons
1 large avocado, cubed
8 oz mozzarella pearls, drained
1/4 medium red onion, very thinly sliced
Crumbled cotija, for finishing
Chopped fresh cilantro, for finishing
Extra virgin olive oil, for grilling

LEMON SERRANO VINAIGRETTE

1/3 C extra virgin olive oil
Juice of 1 large lemon
1 small serrano, very finely minced
1 small garlic clove, finely grated
1 tsp honey
1/4 tsp coarse black pepper
Kosher salt to taste

GRILLED FRENCH BREAD

Sliced French bread
Extra virgin olive oil, for drizzling
Flaked sea salt to taste
Chopped fresh cilantro, for garnish

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