Grilled Skirt Steak with Cilantro Rice, Charred Chile/lime Corn and Fresh Salsa

So the old question again:  What’s for dinner?  What’s easy and delicious?  What can you make on a week night (or weekend) that will only take a few minutes and will absolutely blow you away?

My go to: easy Mexican.  You can make it as fast, as easy and as healthy as you like.  Think good ingredients, bold flavors, grilling, and a few secrets…

Start with a theme, not a protein.  Tonight, obviously, we are choosing easy Mexican.  Protein?  Let’s do beef, maybe skirt steak, which is easy to grill and full of natural flavor.  Starch… it’s got to be rice, but how?  Steamed, , pilaf, Mexican yellow?  How about something off the beaten path: cilantro rice, a wonderful addition.  Vegetable? Simple and healthy green beans slathered in sweet garlic.  Absolutely have to have corn.  How about chile/lime corn with cotija cheese?  And to finish, a simple fresh onion/cilantro salsa loaded with jalapeno and lime juice.  So easy, so satisfying, so delicious and SO healthy.

Also keep in mind, the lower in fat and ‘processed’ starch the meal is, the lower the need for additional sodium.  In this dish you will need to use salt, but only in the right places, at the right time in moderation.  You will find that a little goes a long way, and you can easily peg this meal as low sodium.  Which works for me!

Grilled Skirt Steak with Cilantro Rice, Charred Chile/Lime Corn and Fresh Salsa

Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 portions


1 bunch washed cilantro, rough chop
2 jalapeno, small dice
1 yellow onion, small dice
juice of 3 limes
kosher salt
cracked black pepper
2 lb trimmed skirt steak
chile/lime dry rub
grated cotija cheese
2 ears corn, cut in half
1 1/2 cup jasmine rice
1 lb green beans, trimmed
3 cloves garlic, minced
vegetable oil


Begin with the rice.  Wash the rice well, place in a small sauce pot, add 3 cups cold water, bring to a simmer, turn heat to very low, and cover tightly.  Let cook 10 minutes, and turn heat off.  While rice if cooking, soften the beans by submerging them in a little water in a microwave safe bowl, and microwave until al dente.  Drain and refresh under cold water.  Mix the onion, jalapeno, 1/2 the cilantro and lime juice together.  Season with salt and pepper.

Heat a grill to medium high, clean and oil the grates.  Season with steak with the chile/lime rub, salt and pepper and begin grilling.  Grill the corn dry until slightly charred.  When the steak is mid-rare, remove from heat and let rest.  Begin sauteing the beans in a little vegetable oil with the garlic, salt and pepper.  Rub the cooked corn with a little oil, chile/lime rub and cheese.  Keep warm on a cool part of the grill.

Fluff the rice and keep covered.  Flash the steak by placing it on the hot grill, about 30 seconds a side just to reheat.  Mix the remainder of the cilantro into the rice. Slice the steak AGAINST the grain.

Serve everything right away, family style on a large platter.  Spoon the fresh salsa over the top.  Sprinkle a little more cheese over everything and serve right away.


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