Skirt Steak Mexican Salad
This is a scratch-made skirt steak Mexican salad that includes the elements of a marinade, salad dressing, and grilled corn.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bushcooking.com.
Cooking tools:
- Grill
- Zip-top bag
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Grater
- Chef's knife
- Cutting board
- Peeler
- Colander
- Spoon
- Plate
- Refrigerator
Ingredients
- 1 tablespoon ground cumin
- 1 1/2 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub
- 1/2 cup vegetable oil
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon Worcestershire sauce
- 1 pinch grated ginger
- 1 scallion (thinly sliced)
- 1 pound skirt steak
- 1/4 cup olive oil
- 6 tablespoons lime juice
- 1/4 teaspoons ground cumin
- 2 cloves garlic (minced)
- 1 teaspoon Slap Yo’ Daddy "Love Me Tender" All Purpose Rub (to taste)
- salt
- pepper
- 1 can black beans (rinsed and drained)
- 4 oz Monterrey Jack Cheese (shredded)
- 2 tomatoes (cut into wedges)
- 1/2 medium yellow onion (diced)
- 1 avocado (sliced)
- 2 radishes (sliced)
- 1 cucumber (peeled, seeded, and diced)
- 1 bunch cilantro (chopped)
- 2 cobbs yellow corn
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