Ingredients
The following ingredients have 4 Servings
- 1 (2 pound) piece of skirt steak (about 2-inches in thickness)
- 1/4 cup olive oil
- 2 tablespoons brown sugar
- 4 garlic cloves, (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups fresh basil
- 1 avocado
- 1/2 cup asiago cheese
- 1/4 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 3 ears sweet corn, (cut from the cob)
- 1/2 red bell pepper, (diced)
- 1 shallot, (diced)
- 1/4 cup chopped fresh cilantro
- 1 lime, (juiced)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instruction
- In a bowl, whisk together the olive oil, brown sugar, garlic, salt and pepper. Place the steak in a baking dish or ziplock bag and pour the mixture over top. Place it in the fridge and let it marinate for at least 30 minutes or even overnight.
- I like to remove the steak about 30 minutes before I cook it.
- You can grill, broil or pan sear it to your liking. I tend to broil or grill it as I find that easiest. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven – but since the edges are thinner, they tend to be more well done.
- Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve with spoonfuls of the pesto and the corn relish on top!
