Brown Sugar Skirt Steak with Avocado Pesto and Charred Corn Relish

If you want to know what it looks like for me to be in denial that it’s basically winter now, this is it! I’m still all over the grilling recipes, partially because they remind me of warmer times, but also because why can’t we grill all year round? I love grilling when the weather turns chilly and we’re officially into fall because I’m not stand over the grill in 95-degree weather type of person.  Marinate skirt steak in a brown sugar marinade so it gets dark and caramelized on the grill, then serve with a creamy Avocado Pesto and Charred Corn Relish. Frozen corn is completely acceptable here if you’re itching to make this after the fresh sweet corn has left us for the year. This grilling recipe makes a great meal-for-a-crowd and doesn’t take long to cook from start to finish. Skirt steak is an incredibly flavorful cut of meat, but it’s best cooked to medium-rare/medium. Make sure you cut the meat against the grain and as thinly as you can manage. I recently found this amazing slicing knife and my life has been completely changed. This is vibrant and flavorful and so perfect for everything from weeknight dinners to dinner parties!

Brown Sugar Skirt Steak with Avocado Pesto and Charred Corn Relish

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Amanda
• Yield: 4 servings

Print Recipe

Pin Recipe

Description

Brown sugar-marinated skirt steak served with a creamy, herby Avocado Pesto and spicy Charred Corn Relish. Perfect for everything from weeknight dinners to dinner parties!

---

Ingredients

Scale 1x2x3x

FOR THE STEAK:

• One 1.5 to 2 pound skirt steak
• 3 tablespoons olive oil
• 1/4 cup light brown sugar
• Kosher salt and freshly ground black pepper, to taste

AVOCADO PESTO:

• 1/2 cup (1/2 ounce) fresh basil
• 1 cup (3/4 ounce) arugula
• 1/4 cup (1/4 ounce) fresh cilantro
• 1 ripe avocado
• 1/2 jalapeño, seeds removed
• 1/2 cup (2 ounce) Cotija cheese
• 2 tablespoons toasted pine nuts
• 2 tablespoons toasted pistachios
• 1 garlic clove
• 4 tablespoons extra-virgin olive oil

CHARRED CORN RELISH:

• Olive oil, as needed
• 1-1/4 cups sweet corn, fresh or frozen (I like to use Trader Joe’s frozen fire-roasted corn kernels, especially if corn isn’t in season)
• 1/2 red bell pepper, diced
• 1 medium shallot, diced
• 1/2 poblano pepper, diced
• 1/2 jalapeño, seeds removed and diced
• 1/4 cup chopped fresh cilantro
• 2 green onions, white and green parts thinly sliced
• Juice of 1 lime
• Red pepper flakes, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a small bowl, combine the olive oil, brown sugar, salt, and pepper and whisk to combine. Pour into a large plastic bag and add the skirt steak. Seal tightly, and squish around to fully coat the meat in the marinade. Transfer to the fridge and let marinate for at least 2 hours, or up to overnight. Remove the steak from the refrigerator at least 30 minutes before you want to start grilling.
2. Preheat the grill (or a grill pan) over high heat for at least 5 minutes. Remove the steak from the marinade, allowing the excess to drip off, and transfer to the grill. Reduce the heat to medium, and cook for 5 to 6 minutes per side, or until the steak reaches your desired doneness. Allow the steak to rest for 10 to 15 minutes before thinly slicing against the grain.
3. While the steak comes to room temperature, make the Avocado Pesto: Combine all the ingredients, excluding the olive oil, in the bowl of a food processor and process until mostly smooth. With the food processor running, drizzle in the olive oil, adding more if needed to reach your desired consistency. Season to taste with salt and pepper.
4. To make the Charred Corn Relish: Add a little olive oil and combine the corn, red bell pepper, shallot, poblano, and jalapeño in a small cast-iron skillet, or a skillet that’s safe to place on the grill. Season with salt and pepper and cook alongside the steak, stirring occasionally, until the ingredients are softened and the corn is beginning to char. Remove from the heat and stir in the cilantro, green onions, and lime juice. Season to taste with salt, pepper, and red pepper flakes.
5. Thinly slice the steak against the grain; serve with a spoonful of Avocado Pesto and top with the Charred Corn Relish.

Notes

Inspiration: Skirt Steak with Avocado Pesto and Grilled Corn Relish on howsweeteats.com

• Category: Grilling, Beef