Elote-Inspired Skirt Steak Salad with Creamy Cilantro Lime Dressing

Bold, citrus-marinated skirt steak layered over crisp romaine, smoky charred corn, and creamy cotija, this salad is a full-on flavor moment. Finished with a rich cilantro lime dressing, it’s a fresh take on street corn meets steakhouse.

makes:

4-5
total time:

30 mins
cooking difficulty:

Easy
Tags:

beef, flank steak, grass-fed beef, healthy meals, Lunch, main course, nutritious, nutritious meat, pastured beef, recipe, recipes, Salad, Sauces, steak

Ingredients

Grass-Fed Skirt Steak

For the Skirt Steak Marinade

Soy Sauce

1 cup

Worcestershire Sauce

2 tbsp

Garlic, minced

2 cloves

Juice of large oranges

Juice of limes

Fresh Cilantro, chopped

½ cup

Purple Onion, thinly sliced

For the Charred Corn

4 Ears of Corn, husked

Salt

a pinch

Olive oil, for drizzling

Black pepper

Black pepper, to taste

Chili powder

to taste

For the Salad

Romaine Lettuce, chopped

4 cups

Charred corn (kernels removed from cob)

Cooked skirt steak, diced or sliced

Salad Tomatoes, quartered

½ cup

Purple Onion, minced

Avocado, diced

Fresh cilantro

1/4 cup

Cotija Cheese

1/4 cup

Utensils

Instructions

Marinate the Steak
In a large zip-top bag, combine soy sauce, Worcestershire sauce, garlic, orange juice, lime juice, cilantro, and sliced onion. Add the skirt steak and marinate in the refrigerator for 2–4 hours.

Cook the Steak
Heat a grill or skillet over medium-high heat. Remove steak from marinade and cook for about 5–7 minutes per side, or until desired doneness. Let rest, then slice or dice.

Char the Corn
Drizzle corn with olive oil and season with salt, pepper, and chili powder. Air fry at 400°F for 20 minutes, turning halfway through, until lightly charred. Remove kernels from the cob.

Make the Dressing
Add all dressing ingredients to a food processor and blend until smooth. Adjust consistency with more milk if needed.

Juice of 1 lime
1 tsp salt
½ cup fresh cilantro
1 cup sour cream
¼ cup milk
1 jalapeño (optional, for heat)

Assemble the Salad
In a large bowl, combine romaine, charred corn, steak, tomatoes, onion, avocado, cilantro, and cotija cheese. Drizzle with dressing and toss to combine.

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Ingredients

Utensils

Instructions

Marinate the Steak In a large zip-top bag, combine soy sauce, Worcestershire sauce, garlic, orange juice, lime juice, cilantro, and sliced onion. Add the skirt steak and marinate in the refrigerator for 2–4 hours.

Related Products

Grass-Fed Skirt Steak

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Marinate the Steak
In a large zip-top bag, combine soy sauce, Worcestershire sauce, garlic, orange juice, lime juice, cilantro, and sliced onion. Add the skirt steak and marinate in the refrigerator for 2–4 hours.