my lavender blues

March 30, 2017

Broiled Southwestern Skirt Steak over Corn & Red Pepper Hash

you guys you.

adult placne (plagued acne, because I will shorten anything I can and then take an hour longer to explain the shortened version. life, made difficult, as per always)

but for rills. the last year of my twenties should be a glorious one, but alas, here i am just begging for some menopause to put these hormones into reverse. 60’s, i’m coming for ya.

also. tying into that death sentence: magnified mirrors aka at home capital punishment – they should be banned in america- and probably other places in the world where mutts like us have the ability to produce a pizza face at the ripe age of, well, wrinkling. you’re basically asking for a future crater face when looking into one of those bad boys. ter-ri-ble. sidenote: anyone else feel like a total chewbacca when catching a glance at your face zoomified to an unknown oblivion? kill me now please. a hairy pizza just isn’t a thing, and never will be one. god bless single woman and their cats. i’m coming for ya.


……. no. just absolutely not.

any who. nothing like a good piece of red meat to cure my blemishing blues. like this Broiled Southwestern Skirt Steak over Sweet Corn & Red Pepper Hash. Mmm, mm good.

Recipe Notes:

Skirt stizeak. Must be marinated. Okay technically it doesn’t have to be marinated but… why wouldn’t you want a more tender and more flavorful piece of meat? Exactly. And more importantly? Let the meat marinade over night to give your taste buds maximus awesomus. Or at least a good eight hour bathing period. Worth it.

Also this dish is a LOT of fun to serve as an appetizer. Bring to parties for gatherings. The skirt steak is best served cut up (as pictured) and then scattered over some sweet corn and red pepper hash with a garnish of avocado and cilantro. Not only does it look delicious but the above combinations are so incredibly simple to throw together if you know you won’t have much time for prepping (hence the night before marinade, takes 2 minutes).

I shaved my corn off the cob however a bag of frozen sweet corn would be just fine. Feel free to add some red onion to the hash as well to bring up the flavor even more.

Also you need to sear the steak here before placing it into the broiler because a) it enhances flavor b) you need to use the same pan you seared your meat in for the hash.

My cooking time for the steak is searing for 2 minutes (total) and then in the oven for 4 minutes (total) as skirt steak is best eaten medium rare (around 135 degrees) This will produce the most tender piece of meat and prevent it from becoming chewy (my teeth hurt just thinking of an overcooked skirt steak). Depending on your broiler, you may need more or less time to achieve this. Also the steak will continue to cook once tented with foil.

**** also – bringing your steak down to room temperature before cooking is important. it isn’t going to kill you. i’m not asking you to leave your steak out all day. i’m asking for a good thirty minutes. it will take longer to cook otherwise and then you’re messing with the times and things can get ugly. so just do this. that’s all.

Broiled Southwestern Skirt Steak over Corn & Red Pepper Hash
Prep time: 
Cook time: 
Total time: 
  • 1 lb skirt steak
  • 2 tbsp garlic powder
  • 1 tbsp cumin
  • 1 tbsp kosher salt
  • 1 tbsp coarse black pepper
  • 2 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 4 ears sweet corn, kernels shaved off cob (about 3½ cups)
  • 1 red pepper chopped into ½" pieces
  • 1 avocado sliced into small chunks
  • Fresh cilantro, torn for sprinkling (about 3 tbsp)
  1. First, at least 8 hours before cooking, in a large plastic seal bag (or any container that seals) add your skirt steak, garlic powder, cumin, kosher salt, black pepper, olive oil and fresh lime juice. Seal bag (or container) and shake, shake, shake until marinade is evenly distributed over meat.
  2. Place in fridge over night to marinade (at least 8 hours, i went 36 for this).
  3. When steak has finished marinating remove from fridge and let sit at room temperature for at least 30 minutes before broiling.
  4. Preheat broiler to high, Line a baking pan with foil. Set aside.
  5. In a grill pan (or any pan) lightly spray with some cooking oil and place over a medium high flame. Remove steak from marinade, gently pat to remove some of the access marinade (but do not pat clean as we want to use the juices of the steak for the hash).
  6. Sear both sides of steak until browned about 1 minutes per side.
  7. Place seared steak onto lined baking pan and broil in oven about 2 minutes per side or until internal temperature reaches around 130 degrees.
  8. Remove from oven and tent in the foil until ready to serve.
  9. Next using the same pan you seared your meat in, add 1 tsp of oil (if needed) and add your corn and red pepper chunks. Cooking for about 5-7 minutes over high heat until pepper has begun to soften and both veggies have some charring.
  10. Remove from heat and divide onto dishes (or serving platter).
  11. Next slice your meat against the grain and place meat slices on top of the corn and red pepper hash. Garnish with avocado chunks and fresh cilantro. Serve.




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