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Bobby Flay's Skirt Steak with Jalapeño Pesto and Corn Salad

COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(37)
Bobby Flay's Spiced Rubbed Skirt Steak with Charred Jalapeno Pesto + Michael Symon's Skirt Steak with Corn and Blackberry Salad
Bobby Flay's Spiced Rubbed Skirt Steak with Charred Jalapeno Pesto + Michael Symon's Skirt Steak with Corn and Blackberry SaladNathan Congleton / TODAY
COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
4
RATE THIS RECIPE
(37)

Ingredients

Jalapeño pesto
  • 3-5 jalapeño chiles, stems removed
  • 1 tablespoon canola oil
  • Kosher salt and freshly ground black pepper
  • 2 cups cilantro leaves
  • 1 cup fresh basil leaves
  • 1/4 cup freshly grated Parmigiano Reggiano
  • 1/4 cup pine nuts
  • 2 cloves garlic, chopped
  • 1/2 cup extra virgin olive oil
  • Salad
  • 6 ears corn, husks and silks removed
  • 2 tablespoons canola oil
  • 1 pint cherry tomatoes, cored and quartered
  • 2 ripe Hass avocados, peeled, pitted and diced
  • 1 small red onion, halved and thinly sliced
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Steak
  • 1/4 cup ancho chile powder
  • 2 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • pounds skirt steak, halved crosswise
  • Canola oil
  • 2 fresh limes, quartered
  • Chef notes

    I love the beefy flavor of skirt steak. It is best grilled and can stand up to strong flavors such as cumin and chile powders. Also, the salad is packed with super summery ingredients like tomatoes, fresh corn, ripe avocados and lots of fresh fine herbs.

    Technique tips: Always allow meat to rest for at least 5 minutes before slicing to allow the juices to redistribute. For tougher cuts of meat such as skirt steak, it is imperative that you slice against the grain for tender slices. Season with rubs 15 minutes before cooking to allow the spices to penetrate the meat and give more flavor.

    Swap option: Flank steak would be a perfect swap or you can use any steak cut you prefer.

    Preparation

    For the jalapeño pesto:

    Preheat grill to high. Toss the jalapeños with canola oil and season with salt and pepper. Grill the chiles until completely charred on both sides, about 6 minutes total. Remove to a small bowl, cover with plastic wrap and let steam for 10 minutes. Remove the skin and seeds and chop.

    Combine the jalapenos, cilantro, basil, cheese, pine nuts and garlic in the bowl of a food processor and process until coarsely chopped. With the motor running, slowly drizzle in the olive oil and continue processing until emulsified. Season with salt and pepper and pulse a few times to combine. Scrape the pesto into a bowl. The pesto can be made up to 24 hours in advance, stored tightly covered in the refrigerator.

    For the salad:

    Brush corn with the canola oil and season with salt and pepper. Grill the corn until charred on all sides, about 8 minutes. Remove to a cutting board and let cool slightly. Using a sharp chef's knife, remove the kernels from the cobs and transfer the kernels to a large bowl.

    Add the tomatoes, avocado, onions, olive oil and vinegar to the bowl with the corn and season with salt and pepper and gently mix until combined. Stir in the cilantro and basil just before serving.

    For the steak:

    1.

    Combine the ancho powder, cumin, salt and pepper in a small bowl. Brush the steak on both sides with canola oil and season with salt and pepper. Rub the top side of the steak with the rub and let rest at room temperature 20 minutes before grilling.

    2.

    Grill the steak, rub side down until golden brown and a crust has formed, about 5 minutes. Turn over and continue grilling until bottom is golden brown and steak is cooked to medium-rare doneness, about 3-5 minutes longer.

    3.

    Remove the steak to a cutting board and let rest for 5 minutes.

    To serve:

    Thinly slice the steak against the grain and serve with 2 limes wedges per person and avocado salad on the side. Squeeze lime juice over everything before serving.