Broiled Southwestern Skirt Steak over Corn & Red Pepper Hash
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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.
Recipe by My Lavender Blues at