Chile Lime Steak with Jalapeño Corn Salsa
CHILE LIME STEAK WITH CORN JALAPENO SALSA😍
If Memorial Day weekend is the gateway to summer and grilling season, then this recipe is the gateway to becoming a 5 star griller. Super simple and flavorful, this meal comes together in under 30 minutes with just a few ingredients. Add this to your menu this weekend and spend less time stressing over dinner and more time enjoying quality time with friends and family😍
Serves 2-3.
Ingredients:
For the Grilled Steak:
2-3 lbs of flank or skirt steak
¼ cup olive oil
2-3 tbsps Trader Joe’s Chile Lime seasoning (or sub for chile powder, garlic powder, lime zest, and salt)
1 tsp garlic powder
Zest from 1 lime
For the Jalapeño Corn Salsa:
1 cup frozen roasted corn, thawed
1 jalapeño
Juice from 2 small limes or 1 large lime
½ chopped red onion
Bunch of cilantro
Pinch of salt and pepper
Directions:
For the Jalapeño Corn Salsa:
To start the salsa, roast a jalapeno either on the grill or on a gas stove. Once charred and the skin has blistered, wrap in plastic wrap and set aside until cool enough to handle.
In a bowl, mix together the corn, red onion, chopped cilantro, lime juice, and salt and pepper. Remove the jalapeno from the plastic wrap, and cut in half lengthwise to remove the seeds. Chop into a small dice and add to the corn. Let sit in the fridge until serving.
For the Chile Lime Grilled Steak:
In a large 8x13 baking dish, whisk together oil, lime zest, garlic powder, and Chile Lime seasoning. Add in the steak and rub the seasoning all over the steak until well incorporated. Let sit at room temperature for 30 minutes.
Preheat your grill to a medium-high heat and oil your grates. Once hot, add the steak and close the lid. Do not move the steak or lift the lid for 3-5 minutes depending on how hot your grill gets. Once the steak has gotten some nice dark grill lines on one side (3-5 minutes), flip and cook with the lid closed on the other side for 3-5 minutes. This will get you a perfect medium rare.
Remove the steak and set aside on a board to let rest for 10 minutes. Once rested, cut against the grain (the lines running through the steak) and serve with the salsa and enjoy! This tastes great with couscous or cauliflower rice!
