Skirt Steak with Avocado Pesto and Grilled Corn Relish.

This Skirt Steak with Avocado Pesto and Grilled Corn Relish is one of those recipes that feels special but comes together without fuss. Rich, charred skirt steak paired with a creamy bright avocado pesto and a sweet, tangy grilled corn relish makes for an unforgettable weeknight dinner or a show-stopping weekend feast. The balance of smoky, herbaceous, and zesty elements keeps every bite interesting. Below you’ll find a full ingredient list, step-by-step directions rewritten for clarity, tips for grilling and resting the steak, serving suggestions, and notes for storage.

Why you’ll love this recipe

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Skirt steak cooks quickly, so you get powerful flavor with minimal hands-on time. The avocado pesto replaces a heavy, cream-based sauce with a lighter, herb-forward alternative that still feels indulgent thanks to asiago cheese and toasted pine nuts. The grilled corn relish adds sweetness and crunch while lime and cilantro lift the whole plate. This is a great recipe for gatherings because you can make the pesto and relish ahead and finish the steak just before serving.

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
• 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
• 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 teaspoons salt
• 1/2 teaspoon pepper

Equipment

• Grill or grill pan
• Food processor or blender
• Mixing bowls
• Sharp knife and cutting board
• Tongs and a meat thermometer
• Aluminum foil or a tent for resting steak

Prep and timing

Active time: about 25–35 minutes. Total time including resting: about 55–65 minutes. You can make the avocado pesto and grilled corn relish up to a day ahead and store them refrigerated. Bring the pesto slightly to room temperature before serving so it spreads easily.

Step-by-step directions

Below are rewritten directions organized in clear, sequential steps. I keep the same order as the original source while clarifying techniques and matching ingredient names and amounts listed above.

1. Prep the steak marinade: In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons brown sugar, and the 4 garlic cloves (minced). Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place the 1 (2 pound) skirt steak in a shallow baking dish or large resealable bag and pour the marinade over the steak, turning to coat evenly. Let the steak sit in the refrigerator for at least 30 minutes and up to 2 hours to absorb flavor. If your steak is thicker than 2 inches, extend marinating time slightly; if thinner, 30 minutes is sufficient.
2. Make the avocado pesto: In a food processor, combine 4 cups fresh basil, 1 avocado (peeled and pitted), 1/2 cup asiago cheese, 1/4 cup toasted pine nuts, and 3 garlic cloves. Pulse until the mixture is chopped. With the processor running, drizzle in 1/2 to 3/4 cup olive oil until the pesto reaches a smooth, spreadable consistency. Start with 1/2 cup olive oil and add more to thin as needed. Season the pesto with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon crushed red pepper flakes. Taste and adjust seasoning. Transfer the pesto to a bowl and refrigerate until ready to serve; bring to room temperature before plating.
3. Prepare the grilled corn relish: Preheat a grill or grill pan to medium-high heat. Brush the ears of corn lightly with oil or spray with cooking spray, then place them on the hot grill. Grill the corn, turning occasionally, until kernels are charred in spots and cooked through, about 8–10 minutes. Remove the corn from the grill and let it cool slightly. Use a sharp knife to cut the kernels from the cob and place the kernels in a mixing bowl.
4. Combine the relish ingredients: To the bowl with grilled corn kernels, add 1/2 red bell pepper (diced), 1 shallot (diced), and 1/4 cup chopped fresh cilantro. Squeeze in the juice of 1 lime and add 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir the mixture thoroughly, taste, and adjust lime, salt, and pepper to your preference. Let the relish sit for 10–15 minutes at room temperature for the flavors to meld.
5. Preheat the grill for the steak: Clean and oil the grill grates and preheat to high heat. If you are using a grill pan, heat it over medium-high heat and brush with a little oil so the steak does not stick.
6. Pat and grill the steak: Remove the skirt steak from the marinade and pat it dry with paper towels. Let excess marinade drip off to promote a good sear. Place the steak on the hot grill. For medium-rare, grill the steak about 4–5 minutes per side, depending on the exact thickness and heat of your grill; use a meat thermometer to check for doneness (130–135°F for medium-rare). If you prefer medium, cook to 140–145°F. Skirt steak cooks fast, so keep a close eye on it.
7. Rest the steak: Transfer the cooked skirt steak to a cutting board and loosely tent it with aluminum foil. Let it rest for 8–10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a juicier slice.
8. Slice the steak: After resting, slice the skirt steak thinly across the grain at a slight angle. Cutting against the grain shortens the muscle fibers and yields more tender bites.
9. Plate and finish: Arrange slices of skirt steak on a platter or individual plates. Spoon dollops of avocado pesto alongside or spread a thin layer on the steak if you prefer. Top with generous spoonfuls of the grilled corn relish. Serve immediately while the steak is warm and the relish is fresh.

Tasting notes and serving suggestions

The herb-forward avocado pesto adds creaminess and bright basil flavor that complements the charred meat. The grilled corn relish introduces sweet kernels and a pop of citrus from the lime. For a full meal, serve the steak with simple sides like roasted baby potatoes, a crisp green salad, or warm flatbreads. This plate also pairs well with a light, citrus-forward white wine or a cold beer.

Make-ahead and storage

• Avocado pesto: Store in an airtight container in the refrigerator for up to 24 hours. To avoid browning, press a piece of plastic wrap directly on the surface before sealing the lid.
• Grilled corn relish: Keeps well in the fridge for up to 3 days. Stir before serving.
• Cooked skirt steak: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or briefly in a hot skillet to avoid overcooking.

Tips for success

• Bring the steak to room temperature before grilling to ensure even cooking.
• Always pat the steak dry before searing; moisture prevents a proper crust from forming.
• If your avocado pesto seems dull after refrigeration, stir in a spoonful of fresh lime juice or additional olive oil to liven it up.
• Use a sharp knife and slice skirt steak thinly across the grain for the most tender bites.
• If you can’t grill corn, char it on a hot skillet or roast it in a hot oven until browned, then cut the kernels away.

Variations

If you’d like a nuttier pesto, swap in toasted walnuts instead of pine nuts. For a cheesier pesto flavor, replace some of the asiago with grated parmesan. To make this meal more filling, toss the grilled corn relish with cooked quinoa or farro and serve the steak over the grain for a hearty bowl.

Final thoughts

This Skirt Steak with Avocado Pesto and Grilled Corn Relish is a great example of how simple ingredients and a quick grill can produce big flavors. The creamy, bright pesto and the sweet, smoky corn relish make every forkful sing. It’s a versatile recipe that scales easily for a small family dinner or a larger gathering, and the components are forgiving enough that you can prepare much of it ahead. Enjoy the interplay of textures and flavors—you’ll find yourself making this combination again and again.

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Skirt Steak with Avocado Pesto and Grilled Corn Relish.

A juicy skirt steak served with a creamy avocado-basil pesto and a bright grilled corn relish.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• 1 skirt steak about 2 pounds, about 2 inches thick
• 1/4 cup olive oil for marinade
• 2 tablespoons brown sugar
• 4 cloves garlic minced, for marinade
• 1/2 teaspoon salt for marinade
• 1/2 teaspoon black pepper for marinade
• 4 cups fresh basil
• 1 avocado
• 1/2 cup Asiago cheese grated
• 1/4 cup toasted pine nuts
• 3 cloves garlic for pesto
• 1/2 to 3/4 cup olive oil start with 1/2 cup and add up to 3/4 cup for desired consistency
• 1/4 teaspoon salt for pesto
• 1/4 teaspoon black pepper for pesto
• 1/4 teaspoon crushed red pepper flakes
• 3 ears sweet corn kernels cut from the cob (about 3 cups)
• 1/2 red bell pepper diced
• 1 shallot diced
• 1/4 cup fresh cilantro chopped
• 1 lime juiced
• 1/2 teaspoon salt for corn relish
• 1/2 teaspoon black pepper for corn relish

Instructions

• Whisk 1/4 cup olive oil, 2 tablespoons brown sugar, 4 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl to make the marinade.
• Place the skirt steak in a baking dish or zip-top bag and pour the marinade over it. Refrigerate for at least 30 minutes or up to overnight.
• Remove the steak from the refrigerator about 30 minutes before cooking to come toward room temperature.
• Preheat a grill, broiler, or heavy skillet. If broiling, move the oven rack close to the broiler and preheat the broiler.
• Grill, broil, or pan-sear the steak until desired doneness, about 5 minutes per side under a broiler for medium (timing will vary by method and thickness).
• Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly against the grain.
• Make the avocado pesto: toast the pine nuts in a dry skillet over low heat, stirring, until golden and fragrant, about 5 minutes.
• In a food processor combine 4 cups fresh basil, 1 avocado, 1/2 cup grated Asiago, toasted pine nuts, and 3 garlic cloves. Pulse until coarsely chopped.
• With the processor running, stream in 1/2 cup olive oil and add up to 3/4 cup total as needed for a smooth but slightly chunky pesto. Season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon crushed red pepper flakes; blend and taste, adjusting seasoning if needed.
• Make the grilled corn relish: combine corn kernels (from 3 ears), 1/2 diced red bell pepper, 1 diced shallot, 1/4 cup chopped cilantro, and juice of 1 lime in a bowl.
• Season the relish with 1/2 teaspoon salt and 1/2 teaspoon pepper; stir to combine and chill briefly if desired.
• To serve, slice the rested steak thinly against the grain and top with spoonfuls of avocado pesto and grilled corn relish.

Equipment

• Bowl
• zip-top bag or baking dish
• grill or broiler or heavy skillet
• broiler pan or baking sheet
• Food Processor
• skillet (for toasting pine nuts)
• Knife and cutting board
• Mixing Bowl

Notes

• Marinate the steak at least 30 minutes for flavor.
• Bring steak to room temperature before cooking for even doneness.
• Toast pine nuts over low heat until fragrant, about 5 minutes.
• Adjust pesto oil to achieve desired consistency.
• Slice steak thinly against the grain for tenderness.