Grilled Skirt Steak With Charred Corn & Spicy Peach Salsa

What You’ll Need

• 2 lbs of Pasture Provisions Grass-Fed Skirt Steak, trimmed and cut into 5–6" pieces

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• ½ tsp ground cayenne pepper

• Kosher salt & freshly ground black pepper

• High-heat oil or tallow (e.g. avocado oil)

• 2 ears corn, kernels removed

• ½ medium red onion, diced

• 1 jalapeño, seeded and diced

• 2 peaches, diced

• 2 tbsp fresh lime juice (from about 2 limes)

• ½ cup fresh cilantro, chopped 

Let’s Cook

1. Season the Steak
   In a small bowl, mix cumin, oregano, and cayenne. Rub the mixture over the skirt steak along with salt and black pepper. Let rest while you prep the salsa 

2. Sear the Steak
   Grill steak over medium-high until starting to char, until internal temperature reaches 115–120°F for medium-rare or 125–130°F for medium (about 5-9 minutes total). Transfer to a plate and tent with foil to rest.

3. Make the Salsa
   Add splash of oil to pan. Add corn, red onion, and jalapeño. Cook until corn is charred and onions are softened (~3 minutes), stirring occasionally 

4. Finish the Salsa
   Transfer the charred mixture to a bowl. Stir in diced peaches, lime juice, and cilantro. Season to taste with salt and pepper 

5. Serve
   Slice steak across the grain. Serve slices topped with warm corn-peach salsa.