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Homemade Skirt Steak with Avocado Pesto and Grilled Corn Relish. recipe photo
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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
Cook Time20 minutes
Total Time35 minutes
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.