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Corn, tomato and basil scream summer, but simplicity makes this easy dinner recipe perfect for the season. Serve the grilled skirt steak and relish with salad greens for a quick and healthy dinner you'll want to make over and over.



Total time

25 minutes


  • 1 pound skirt steak or sirloin steak
  • ? teaspoon kosher salt (divided)
  • ? teaspoon ground pepper (divided)
  • 1 ear corn, husked
  • 3 tablespoons extra-virgin olive oil (divided)
  • ? cup halved cherry tomatoes
  • ? cup thinly sliced red onion
  • 2 tablespoons torn fresh basil
  • 1 tablespoons rice vinegar
  • 1 serrano chile, seeded and minced


  1. Preheat grill to medium-high. Sprinkle steak with ½ teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil. Oil the grill rack (see Tip). Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes. Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Slice the steak thinly against the grain. Serve with the relish.

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