Description
Ancho & Árbol Chili Sea Salt Crusted Skirt Steak with Charred Corn Salsa
Bold, savory, and full of rich chili flavor, this recipe lets your Dried Chili Sea Salt shine without overwhelming the dish. The ancho adds mild, fruity warmth while the árbol brings a clean, bright heat.
Serves 4
Ingredients
Steak
- 1½ lbs skirt steak (or flank steak)
- 2 tbsp olive oil
- 2 tsp Cape Ann Sea Salt Co. Dried Chili Sea Salt
- 1 tsp garlic powder
- ½ tsp ground cumin
- Juice of ½ lime
Charred Corn Salsa
- 2 ears fresh corn, grilled or roasted
- 1 cup cherry tomatoes, halved
- ¼ cup finely diced red onion
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tbsp olive oil
- ½ tsp Dried Chili Sea Salt
Instructions
- Pat the steak dry and rub with olive oil.
- Season both sides with the Dried Chili Sea Salt, garlic powder, cumin, and lime juice. Let rest for 20–30 minutes.
- Grill over high heat for about 3–4 minutes per side for medium-rare, or cook to your preferred doneness.
- Meanwhile, combine all salsa ingredients in a bowl and toss gently.
- Let the steak rest for 5 minutes before slicing thinly against the grain.
- Spoon the charred corn salsa over the steak and finish with a light sprinkle of Dried Chili Sea Salt just before serving.
Suggested Pairings
- Grilled avocado halves
- Cilantro-lime rice
- Warm flour tortillas
- A crisp lager or a classic margarita
Reviews
There are no reviews yet.