What temperature should I cook the skirt steak to?

Skirt steak is ready when it reaches an internal temperature of 130 degrees F. It won't take long! I highly recommend a Thermapen for instant internal temperature readings. Make sure to rest the steak for 5-10 minutes before slicing.

What's the best way to slice skirt steak?

Slice the skirt steak against the grain to ensure tender strips! Skirt steak has a pretty obvious grain (the "flow" of the muscles across the cut of meat). Slice perpendicularly to those. The grain may not be going in the direction of the cut, so it may seem counterintuitive to slice such long strips. You can chop longer strips up into more bite-size pieces after slicing.

Can I make this recipe in the oven?

Yes, just use your oven broiler for the poblanos and corn, then set the oven to 450 degrees F and make the skirt steak that way. You can also make the skirt steak on the stovetop, over high heat!

What if I can't find ears of corn? Is there a substitute?

Use frozen corn (not on the cob) if you can't find ears of corn! Skip grilling the corn and simply heat according to package directions before making the salsa.

Ancho Skirt Steak Bowls with Poblano Corn Salsa

Description

Fire up the grill and make Ancho Skirt Steak Bowls with Poblano Corn Salsa tonight! Use store-bought ancho seasoning or make your own (instructions can be found in my Ancho Chicken Tacos recipe). You can swap out the salsa for a store-bought version, if you'd like.

Ingredients

Units Scale

For the Ancho Skirt Steak:

1.5-2 lb skirt steak
1 1/2 tablespoon ancho powder
1 tablespoon kosher salt
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon paprika
1 tablespoon brown sugar (optional)

For the Poblano Corn Salsa:

2 medium ears corn, husks and silk removed
1 teaspoon olive oil
2 poblano peppers
1 cup cherry tomatoes, halved
1/2 cup finely diced red onion
1/4 cup minced fresh cilantro
1/4 to 1/3 cup lime juice
1/4 teaspoon salt

For the bowls:

3-4 cups cooked rice
1 cup black beans
2 avocados, peel and pit removed, diced
3-4 ounces feta cheese, crumbled

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Instructions

Remove the skirt steak from the fridge. Combine the ancho powder, salt, garlic powder, cumin, onion powder, paprika, and brown sugar in a small bowl. Rub the seasoning all over the skirt steak and set aside.
Preheat the grill to high heat, about 450 degrees F. Brush the corn with olive oil. Place both the corn and the poblanos on the grill over direct heat. Grill the poblanos for 3-4 minutes on each side, until charred on all sides. Remove the poblanos. Turn the corn, but leave it on the grill. Transfer the poblanos to a heat-safe bowl and cover with plastic wrap or silicon wrap and set aside for a few minutes to help the skin release from the poblanos.
Meanwhile, add the seasoned skirt steak to the grill and cook for 3-4 minutes on each side, until internal temperature registers 130 degrees F. Transfer to a cutting board and let rest for 10 minutes. Remove the corn from the grill.
Once cool enough to handle, carefully slice the corn off the cob and add to a large bowl. Peel the poblanos (the skin should slough off fairly easily) and remove stems and seeds. Roughly chop the poblanos and add to the corn. Add the cherry tomatoes, red onion, cilantro, lime juice, and salt. Toss to combine.
Assemble the bowls by dividing the rice, poblano corn salsa, and black beans between 4-6 bowls (depending on desired serving size). Slice the skirt steak against the grain, cutting excessively long strips into more manageable, bite-sized pieces. Divide steak between bowls. Top with diced avocado and crumbed feta.