Lunch: Grilled Skirt Steak with Charred Corn Salad

Recipe by Woman's Day Kitchen Sweet corn takes on maximum flavor when charred on the grill, and its flavors contrast beautifully with a rich, perfectly cooked steak.

This recipe includes fertility superfoods such as:

Avocados

Health and fertility benefits of Grilled Skirt Steak with Charred Corn Salad

Avocados are anti-inflammatory in nature, as they contain omega-3 fatty acids which have been proven to reduce inflammation within the body. Those seeking to sop up more oil-based nutrients will want eat avocado, as they help with their absorption. Vitamins A, D, E, and K all fall into this category, and with each also playing a role in reducing inflammation, ensuring that they get absorbed into your body efficiently will aid you in repairing the damage done by the excess insulin that flows through your veins.

Ingredients

1 skirt steak
kosher salt
Pepper
2 ear corn
2 tbsp. fresh lime juice
2 tbsp. olive oil
1/2 small red onion
2 small avocados
1 c. fresh cilantro leaves
8 small flour tortillas

Instructions

Heat grill to medium-high. Season the steak with 1/2 teaspoon each salt and pepper and grill to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
Place the corn on the grill along with the steak and grill, turning occasionally, until charred, about 3 minutes. Transfer the corn to a cutting board and remove the kernels from the cobs.
In a large bowl, whisk together the lime juice, oil, and 1/4 teaspoon each salt and pepper. Add the corn and onion and toss to combine, then fold in the avocados and cilantro.
Warm the tortillas on the grill. Serve with the steak, corn salad, and lime wedges, if desired.

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