“Tex-Mex Fusion Fiesta: Grilled Skirt Steak & Chipotle-Lime Corn”

Allergens

Dairy (optional feta cheese)

Ingredients

• 1 lb skirt steak
• 4 ears fresh corn, shucked and silks removed
• 2 tbsp oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 3 chipotle peppers in adobo sauce
• Zest and juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 1 tbsp honey
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a small bowl, mix together the cumin, smoked paprika, garlic powder, salt, and pepper. Rub the spice mixture onto the skirt steak and let it marinate for 30 minutes at room temperature.
2. Preheat a grill or grill pan to medium high heat. Grill the skirt steak for 4 5 minutes per side or until desired doneness is reached. Let it rest for 5 minutes before slicing.
3. In a food processor, combine chipotle peppers, lime zest and juice, cilantro, honey, salt, and pepper. Blend until smooth. Brush the mixture onto the corn ears.
4. Grill the corn, turning occasionally, for 8 10 minutes or until tender and slightly charred.
5. Slice the steak against the grain and serve alongside the grilled chipotle lime corn. Top with crumbled feta cheese if desired.

Chef’s Insight

This dish pays homage to the vibrant flavors of Tex-Mex cuisine while incorporating the freshness of Mexican street food.

Notes

This recipe can be easily doubled or tripled for larger gatherings.