Cowboy Marinated Steak Salad

Oostema Farmstead Wagyu

Embark on a culinary journey that brings the vibrant flavors of summer to your plate with this mouthwatering Skirt Steak recipe, perfect for any barbecue or weeknight dinner. This dish marries the hearty, robust taste of beef with the fresh zest of a homemade marinade and a colorful medley of vegetables.

Featuring tender slices of skirt steak that have been marinated to perfection and grilled to your liking, it’s served alongside a refreshing mix of cherry tomatoes, sweet corn, and red onions, all tossed in a zesty Italian dressing and sprinkled with fresh basil. Whether you’re looking to impress at your next outdoor gathering or simply want to add a burst of flavor to your dinner routine, this recipe promises a delightful blend of textures and tastes that are sure to satisfy.

INGREDIENTS:

  • 1-1/2 pounds beef Skirt Steak, cut into 4 to 6-inch pieces
  • 1/4 cup red onion, diced
  • 1-15 ounce canned corn, rinsed & drained
  • 1 cup cherry tomatoes, cut in-half
  • 1/3 cup Italian dressing
  • 2 Tablespoon fresh basil, chopped
  • 2 teaspoon granulated garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
Marinade
  • 2 Tablespoon vegetable oil
  • 2 Tablespoon fresh lime juice
  • 3 Tablespoon water
  • 2 teaspoon garlic, minced
  • 2 teaspoon sweet paprika
  • 1-1/2 teaspoon dried thyme leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

COOKING:

    1. Combine Marinade ingredients in small bowl. Place beef Skirt Steaks & marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
    2. Combine tomatoes, corn, red onion, basil, garlic, Italian dressing, salt and pepper in a medium bowl; cover and refrigerate until ready to serve. 
Cook’s Tip: Whole grilled corn on the cobb can be used in place of canned. Place 4 corn cobs on grid over medium, ash-covered coals. Grill, 10 to 14 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) turning on all sides. Remove corn and let cool. Carefully cut corn kernels from cob and let cool. 
  1. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired.

From our house to yours, “eet smakelijk” is Dutch for “enjoying your meal.” 

Glen and Lisa 

 

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