Grilled Skirt Steak Recipe

Prepare the marinade

In a bowl or shallow dish, whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate steak

Place the trimmed 1 lb skirt steak in the dish and turn to coat both sides with the marinade. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.

Preheat grill

Preheat an outdoor grill or grill pan to high heat (about 450–500°F / 230–260°C). Oil the grates or brush the pan lightly with oil to prevent sticking.

Grill steak

Pat the steak dry with paper towels. Place steak on the hot grill and cook 3–4 minutes per side for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook 4–5 minutes per side. Avoid over-flipping. If the skirt steak is thick in places, rotate to ensure even cooking.

Rest & slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices to maximize tenderness.

While the steak marinates, trim the zucchini ends and cut each zucchini lengthwise into 1/4- to 1/2-inch thick planks. Toss with 1 tbs olive oil, 1 tsp salt and 1 tsp black pepper to coat evenly.

Place zucchini on the grill (or grill pan) perpendicular to the lines for attractive marks. Grill 2–3 minutes per side over medium-high heat until nicely charred and tender but not mushy. Remove and keep warm. Alternatively, grill alongside the steak if space allows.

Combine 1 cup cooked pinto beans, 1 cup corn kernels, finely diced red bell pepper, finely diced small red onion and chopped cilantro in a medium bowl.

Add 1 tbs fresh lime juice, 1 tsp extra-virgin olive oil, 1 tsp ground cumin, 1 tsp salt and 1/2 tsp black pepper. If using, add the minced half jalapeño for heat. Toss gently to combine, taste and adjust seasoning or lime as desired.

Let the relish sit at room temperature for 10–15 minutes so flavors meld. This can be made up to 2 hours ahead and refrigerated; bring to room temp before serving.

Arrange grilled zucchini on a platter. Fan sliced skirt steak over or beside the zucchini. Spoon the pinto bean and corn relish over the steak or to the side.

Garnish with lime wedges and the reserved chopped cilantro. Serve immediately so steak remains warm.