Grilled Balsamic Skirt Steak Salad with Corn

Grilled Balsamic Skirt Steak Salad with Corn

25 mins
30 mins
20 mins

Grilled Balsamic Skirt Steak Salad with Corn combines marinated grilled flank steak with fresh grilled corn and feta cheese on a bed of endive lettuce for a hearty salad that eats like a meal. The jalapeño marinade adds rich, robust flavor and the fusion of sweet, savory, hot and chilled ingredients makes this salad with a homemade balsamic reduction an instant favorite.

We made this recipe on the Commercial Series TRU-Infrared 4-Burner Gas Grill, but you can make it on your grill.


For the Marinated Skirt Steak

  • 2 (1-pound) skirt steaks
  • 1 jalapeño pepper, chopped
  • 2 tablespoons red onion, chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup balsamic vinegar

For the Balsamic Reduction

  • 1 cup skirt steak marinade
  • 1 cup brown sugar

For the Salad

  • 8 cups endive lettuce
  • 8 cups baby spinach
  • 2 cups cherry tomatoes, halved
  • 2 cups grilled corn (4 ears)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup red onion, chopped
  • 1 jalapeño pepper, seeded and chopped
  • 1/4 cup basil leaves
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • kosher salt, to taste
  • black pepper, to taste


Step 1 Of 9
Preheat your grill to 450°F.
Place skirt steaks in a large baking dish and add jalapeño pepper, onion, garlic, pepper, salt and balsamic vinegar. Marinate in the refrigerator for 30 minutes.
Place ears of corn onto hot grates over direct heat, rotating a quarter turn every 3 minutes. Remove from grill and set aside at room temperature until cool to the touch.
Using a sharp knife, cut the kernels from the cob in large chunks.
In a large bowl, combine lettuce, spinach, tomatoes, corn, feta cheese, onion, jalapeño pepper, basil, olive oil, lime juice, chili powder and season with salt and pepper. Set aside.
Remove steaks from marinade and pat dry with paper towels.
Place steaks on the grill and cook over direct heat until the internal temperature reaches 135°F on an instant-read thermometer, about 4 minutes per side. Let rest at room temperature for 5 minutes before slicing.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Strain marinade into a skillet and add brown sugar. Bring to a boil and cook on high, stirring continuously, until marinade has reduced by half, about 5 minutes.
Place salad on a plate, top with grilled skirt steak slices and drizzle with balsamic reduction.
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