Brown Sugar Skirt Steak with Succotash
Recipe courtesy of Food Network Kitchen
From Food Network Kitchen
Brown sugar, salt and pepper make up the super-simple rub that gives this grilled skirt steak its beautiful crust. A succotash-inspired[ salad of black-eyed peas, grilled corn and ripe tomatoes is the perfect foil.]
- Total Time:
- 50 min
- 10 min
- 20 min
- 20 min
- 4 servings
- 1/4 cup dark brown sugar
- Kosher salt and freshly ground black pepper
- 1 pound skirt steak, trimmed and cut into 4 portions
- 2 medium red tomatoes (about 1 pound), cut into 1/2-inch-thick wedges
- 1/2 cup sour cream
- 1/4 teaspoon cumin
- Zest and juice of 1 lime
- 2 tablespoons olive oil, plus more for oiling the grill grates
- 4 ears yellow corn, shucked
- 1 large red onion (about 8 ounces), sliced into 1/2-inch rounds
- One 15-ounce can black-eyed peas, drained and rinsed
- 1/2 cup roughly chopped fresh parsley or cilantro
Prepare a grill or large grill pan for medium-high heat. Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl. Rub the mixture into the steaks and set aside for 15 minutes.
Put the tomatoes in a large mixing bowl. Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
Meanwhile, lightly oil the grill grates. Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill. Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both. Transfer the vegetables to a cutting board to cool slightly.
Grill the steaks until crisp, about 4 minutes per side for medium rare. Set aside to rest for 5 minutes.
While the steaks rest, cut the corn away from the cobs and quarter the onion rounds. Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine. Season with salt and pepper.
Slice the steaks across the grain and divide among 4 plates. Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro. Serve immediately.
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