Skirt Steak With Corn-and-Peach Salsa
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1/2 teaspoon cayenne pepper
- 1 pound skirt steak
- salt and pepper, to taste
- 1/4 cup canola oil
- one can of corn kernels
- 1 tbsp minced onion, reconstituted
- 1 jalapeño, seeded and diced
- 2 tablespoons lime juice
- one can peaches, drained and diced
- 1/2 cup cilantro leaves
- Stir together 1 tablespoon cumin, 1 tablespoon oregano, 1/2 teaspoon cayenne pepper in a small bowl. Season skirt steaks with salt and pepper, then run with spice mixture.
- In a skillet, heat 1/4 cup canola oil over medium-high heat until lightly smoking. Add steaks and cook, flipping every minute, until thermometer registers 125-130ºF, about 5 minutes. Transfer steaks to a large plate and cover in foil to rest.
- Add 1 can of corn kernels, 1 tbsp reconstituted minced onion, and one seeded and diced jalapeño, and season with salt. Cook until corn begins to char and jalapeños soften, about 3 minutes. Scrape mixture into large bowl and add 1 can of diced, drained peaches, lime juice and cilantro. Stir to combine. Season with salt and pepper. Slice steak across the grain and serve with salsa.
Skirt steak comes from the belly of the cow, right below the rib cut. It's delicious, but very tough.
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