This is a super easy meal to make. Perfect if you are going to celebrate Cinco de Mayo.
Let's get started.
Skirt Steak with Jalapeno Pesto Printable Recipe
3 lbs. Skirt Steak
1 Tbsp. Ancho Chili Powder
2 Tsp. Ground Cumin
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tbsp. Kosher Salt
2 Tsp. Freshly Ground Black Pepper
2-3 Limes
1 Tbsp. Vegetable Oil
In a bowl, combine the ancho chili powder, cumin, salt, freshly ground black pepper, garlic powder, onion powder, lime juice, and vegetable oil. Stir until well combined.
Place the skirt steak in a 9x13 pan or in a large bowl. Rub the skirt steak with the rub and allow to marinade for a minimum of 30 min.
Pre-heat your grill.
Grill the skirt steak for 3-4 minutes on each side or until done to your likeness. Remove from grill and allow to rest for 5 minutes.
Serve and enjoy.
Jalapeno Pesto
3-5 Jalapenos
1/2 Cup Extra Virgin Olive Oil
2 Cups Cilantro
1 Cup Basil
1/4 Cup Parmesan Cheese
1/4 Cup Pine Nuts
2-3 Cloves of Garlic
Kosher Salt
Freshly Ground Black Pepper
Char the jalapenos on all sides, about 6 min. total. Remove to a small bowl cover with plastic and let steam for 10 min. Remove the skin, seeds, and stem.
Place into a food processer with olive oil, cilantro, basil, parmesan, pine nuts, garlic, a pinch of salt and freshly ground black pepper. Pulse until pesto comes together. Serve alongside the skirt steak.
Corn Salad Printable Recipe
6 Ears of Corn, husks and silks removed
2 Tbsp. Vegetable Oil
1 Pint Cherry Tomatoes, halved
2 Avocadoes, diced
1 Red Onion, thinly sliced
3 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Lime Juice
Kosher Salt
Freshly Ground Black Pepper
Rub the corn with vegetable oil and grill until slightly charred on all sides. Remove from grill and allow to cool slightly.
Cut the kernels off the cob. In a large bowl combine, the avocado, red onion, tomatoes, corn kernels, olive oil, lime juice, and a pinch of salt and pepper. Toss to fully coat.
Serve and enjoy.
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