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Chipotle-Lime Skirt Steak with Elote Corn Salad and Roasted Chili Potatoes Recipe


Redd Hott Cattle Co. is bringing a taste of Tex-Mex to your backyard barbecue! Our Chipotle-Lime Skirt Steak with Elote Corn Salad and Roasted Chili Potatoes Recipe marinates rich beefy skirt steak in a southwestern blend of tangy lime, garlic, and smoky chipotle chili. Grill it over an open flame then slice up the juicy steak to serve with elote corn salad - grilled corn loaded with all the fiesta fixings. And every steak plate needs its partner, so we pair it with roasted chili potatoes for a spicy kick. The combo of lime zest, grilled veggies, and smoky spice will give your cookout some swagger and transport your guests to a Mexican fiesta with this recipes straight from the Redd Hott test kitchen. Ole!


Chipotle-Lime Skirt Steak with Elote Corn Salad and Roasted Chili Potatoes Recipe



Ingredients


For the steak:

  • 1 lb skirt steak

  • 1/4 cup olive oil

  • 3 cloves garlic, minced

  • 1 tbsp chipotle chili powder

  • 2 tsp lime zest

  • Juice of 1 lime

  • Salt and pepper to taste

For the corn salad:

  • 4 ears of corn, grilled, kernels sliced off cob

  • 1 pint cherry tomatoes, halved

  • 1/4 red onion, diced

  • 1 jalapeno, seeded and minced

  • 1 tbsp lime juice

  • 1/4 cup cilantro, chopped

  • Pinch of cumin

  • Salt and pepper to taste

For the potatoes:

  • 1 lb baby potatoes, halved

  • 1 tbsp olive oil

  • 1 tbsp chili powder

  • 1/2 tsp garlic powder

  • Pinch of cayenne pepper

  • Salt and pepper to taste

Directions

  1. Mix olive oil, garlic, chipotle powder, lime zest and lime juice. Rub mixture all over the steak and marinate for 30 mins.

  2. Grill corn and steak over medium-high heat until cooked to desired doneness, about 3-4 minutes per side for the steak. Let rest.

  3. Slice grilled corn kernels off cob and toss together with remaining corn salad ingredients. Season with salt and pepper.

  4. Toss potatoes with oil and spices. Roast at 425F for 15-20 minutes until crispy.

  5. Slice rested steak. Serve with elote corn salad and roasted chili potatoes. Enjoy!

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