Grilled Skirt Steak With Cucumber and Corn Salad

Ingredients

• 2 pounds (907g) skirt steak
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola or grapeseed oil, plus more for greasing
• 2 large ears of corn, shucked
• 3 Persian cucumbers or 1 English cucumber, diced
• 6 radishes, diced
• 3 tablespoons (45ml) rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper
• 1/2 cup loosely packed cilantro leaves
• Toasted sesame seeds, optional garnish
• Flaky sea salt, optional garnish

Directions

Light a grill and oil the grate. Preheat to 500°F (260°C). Season skirt steak with salt and 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 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, canola oil, sesame oil and crushed red pepper. Season with salt and 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 sprinkle with sesame seeds and flaky sea salt. Serve, passing the remaining salad at the table.

Serves: 4 | Serving Size: 8 ounces steak and 1 1/2 cups salad

Nutrition (per serving): Calories: 504; Total Fat: 25g; Saturated Fat: 8g; Monounsaturated Fat: 3g; Cholesterol: 153mg; Sodium: 340mg; Carbohydrate: 22g; Dietary Fiber: 3g; Sugar: 9g; Protein: 50g