Skirt Steak with Avocado Pesto and Grilled Corn Relish
User Reviews
5
-
Total Time
1 hr
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Skirt Steak with Avocado Pesto and Grilled Corn Relish
Description
This recipe involves marinating skirt steak in olive oil, brown sugar, garlic, salt, and pepper to enhance its natural flavor and tenderize the meat. After marinating, the steak is cooked under a broiler or on a grill, providing a charred exterior and juicy interior. Letting it rest before slicing thinly against the grain ensures optimal tenderness.
The avocado pesto blends fresh basil, ripe avocado, Asiago cheese, toasted pine nuts, garlic, and seasonings with olive oil to create a creamy, herbaceous sauce with a mild spice from red pepper flakes. This unique pesto replaces traditional pine nut and cheese-only versions with healthy fats from avocado for a smooth texture.
The grilled corn relish combines sweet corn, red bell pepper, onion or shallot, fresh cilantro, and lime juice, offering a crunchy, tangy, and slightly smoky accompaniment that balances the richness of steak and pesto. Serving the steak topped with pesto and corn relish creates a layered flavor experience suitable for a hearty dinner.
The recipe allows flexibility in marinating time and cooking method, accommodating different preferences in doneness. Toasting pine nuts enhances their nutty depth, while the lime juice in the relish brings brightness that cuts through the richness.
Ingredients
- 1 skirt steak 2 pounds, about 2-inches thick
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 4 garlic minced, cloves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
avocado pesto
- 4 cups basil fresh
- 1 avocado
- 1/2 cup Asiago cheese
- 1/4 cup pine nuts toasted
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes crushed
grilled corn relish
- 3 sweet corn cut from the cob, ears
- 1/2 red bell pepper diced
- 1 onion diced, or shallot
- 1/4 cup cilantro chopped, fresh
- 1 lime juiced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
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.
User Reviews
Overall Rating
5
You'll Also Love
