This recipe is an ideal dinner for a busy weeknight because it uses minimal ingredients and can be on the table in 30 minutes. If you have leftovers, it’s also a filling lunch with enough protein to keep you energized all afternoon. For the best grill marks, make sure your grate is extra-clean and your steak is completely dry when it hits the grill.

Active time: 30 minutes | Total time: 30 minutes

Grilled Skirt Steak With Cucumber and Corn Salad

Ingredients

• 2 lb (907g) skirt steak
• 1/2 tsp salt, divided
• 3/4 tsp freshly ground black pepper, divided
• 1 tbsp neutral cooking oil (like canola or avocado), plus more for greasing
• 2 large ears of corn, shucked (about 1 1/2 cups/230g kernels)
• 3 Persian cucumbers or 1 English cucumber (about 340g), diced
• 6 radishes (about 60g), diced
• 3 tbsp (45g) rice vinegar
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes
• 1/2 cup loosely packed cilantro leaves

Optional garnish (not included in nutrition totals):

• Toasted sesame seeds
• Flaky sea salt

Directions

Light a grill and oil the grate. Preheat to 500°F (260°C). Season the skirt steak with 1/4 tsp salt and 1/2 tsp pepper and let sit at room temperature while you grill the corn.

Grill the corn, turning, until tender and charred in spots, about 10 minutes. Transfer to a cutting board and let cool slightly.

Pat the steak dry with paper towels. Grill over high heat until charred on the outside, turning once, about 8 minutes or until an instant-read thermometer registers 145°F (63°C), or 130–135°F for medium-rare. Transfer to a cutting board and let rest for 5 minutes.

Meanwhile, remove the kernels from the cobs and transfer to a medium bowl. Add the cucumbers, radishes, rice vinegar, oil, sesame oil and crushed red pepper. Season with the remaining 1/4 tsp salt and 1/4 tsp pepper. Fold in the cilantro.

Thinly slice the steak against the grain and arrange on a platter. Pile some of the cucumber and corn salad on top of the meat and if using, sprinkle with sesame seeds and flaky sea salt. Serve, passing the remaining salad at the table.

Serves: 4 | Serving Size: 6 oz cooked steak and 1 1/2 cups salad

Nutrition (per serving): Calories: 522; Total Fat: 32g; Saturated Fat: 11g; Monounsaturated Fat: 14g; Polyunsaturated Fat: 4g; Cholesterol: 147mg; Sodium: 442mg; Carbohydrate: 12g; Dietary Fiber: 1g; Sugar: 4g; Protein: 48g

Nutrition Bonus: Potassium: 794mg; Iron: 22%; Vitamin A: 7%; Vitamin C: 4%; Calcium: 3%

Originally published September 3, 2019; Updated September 2026