Skirt Steak - Part Deux (With Pics)

I'm doing skirt steak again, but using a little different technique. This one requires a cast iron skillet.

This is a one dish meal that can be done inside, but I do it outside on the grill - keeps the smoke out of the kitchen and I think it adds flavor to do it on the grill (might be my imagination).

This dish is simple and fast. It also is a family favorite, as it is delicious.

Ingredients: Salt, Pepper, 1 T butter, 1 T olive oil, 1 lb. skirt steak, 3 ears of corn, and 1/2 c chopped green onions.

First, simply salt and pepper the steak liberally. This is important, as you'll see, later.


Heat up your cast iron skillet on the grill and add the butter and olive oil. Add your steak and sear on both sides.


Cut your corn off the cob and mix with your chopped onions.


Flip steak after cooking about 2 minutes. Pull when it reaches the correct temperature.


Add your corn and onions to the cast iron skillet that you just cooked the steaks in. Mix the corn with the juices of the steak, butter, olive oil, and seasonings from the steak. Turn off the heat and only cook for a minute or two until the corn is warm, not cooked. That is the secret...


Ladle the corn and onions over the top of the steak for an elegant presentation worthy of serving to any guests.


Whoa! What do you know, medium rare, just the way I like it...


This only works with fresh corn. Canned or frozen corn is not gonna work for this.