Skirt Steak with Avocado Pesto and Grilled Corn Relish
User Reviews
5.0
60 reviews
Excellent
-
Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
American
Skirt Steak with Avocado Pesto and Grilled Corn Relish
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Skirt steak with avocado pesto and grilled corn relish is the freshest summer dinner! It is packed with flavor and perfect for a crowd!
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Ingredients
- 1 (2 pound) piece of skirt steak (about 2-inches in thickness)
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
avocado pesto
- 4 cups fresh basil
- 1 avocado
- 1/2 cup Asiago cheese
- 1/4 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
grilled corn relish
- 3 ears sweet corn, cut from the cob
- 1/2 red bell pepper, diced
- 1 shallot, diced
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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Instructions
- In a bowl, whisk together the olive oil, brown sugar, garlic, salt and pepper. Place the steak in a baking dish or ziplock bag and pour the mixture over top. Place it in the fridge and let it marinate for at least 30 minutes or even overnight.
- I like to remove the steak about 30 minutes before I cook it.
- You can grill, broil or pan sear it to your liking. I tend to broil or grill it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven – but since the edges are thinner, they tend to be more well done.
- Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve with spoonfuls of the pesto and the corn relish on top!
avocado pesto
- To make the pesto, combine the basil, avocado, cheese, pine nuts and garlic in a food processor. Pulse until small crumbs remain, and then with the processor running, stream in the olive oil. Start with the 1/2 cup and add the extra if needed to reach the desired consistency. Add the salt, pepper and pepper flakes and blend again. Taste and season additionally if needed.
- As a note, to toast the pine nuts, I add mine to a skillet and heat over low heat. I shake and stir until the are golden and fragrant, about 5 minutes.
grilled corn relish
- Stir all ingredients together in a bowl until combined. You can make this a bit ahead of time if needed! It stays great in the fridge for a day or two.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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