• 1 pound skirt steak
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 packet (1/2 teaspoon) sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 jalapeño, thinly sliced
  • Mexican corn:
  • 4 ears of corn
  • Butter
  • Salt
  • 4 packets (1/4 cup) mayonnaise
  • Zest and juice of 1 lime
  • 1/4 cup cilantro leaves, chopped and divided
  • 1/2 teaspoon kosher salt
  • 1/4 cup cojita cheese
  • 1/2 teaspoon chili powder

Passo a passo

  1. Heat broiler to high.
  2. Place skirt steak in the center of a sheet tray. Sprinkle all over with garlic powder, salt, pepper, cumin, chili powder, paprika, sugar and red pepper flakes. Flip steaks and season the other side.
  3. Place jalapeño slices on top of meat.
  4. Heat in broiler for 5 to 7 minutes on each side. Remove from broiler. Let sit for 5 minutes before slicing.
  5. Pull the husks of the corn back, do not remove. Remove hairs of corn.
  6. Butter each ear of corn and sprinkle with salt. Pull the husks back over the corn. Try to cover as much as possible.
  7. Place on a sheet tray and roast at 425 degrees for 25 to 30 minutes.
  8. In a small bowl, whisk together mayo, zest and juice of lime, half of the cilantro and salt.
  9. Pull back corn husks and twist (use husks as a handle to eat corn). Drizzle with mayo mixture, sprinkle with cojita cheese and chili powder.
  10. Slice meat and serve next to corn, sprinkle with remaining cilantro and serve.