Steak Skewers with Mexican Corn Couscous Salad
By Judy Kim
Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
30 mins
Jump to recipeStep up your summer dinner game with grilled steak kabobs and elote-inspired salad.
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Ingredients
- kosher salt
- 3 ears corn on the cob, shucked and rinsed
- 2 cups sugar snap peas, chopped
- 1 Tbsp. apple cider vinegar
- extra-virgin olive oil
- Freshly ground black pepper
- 2 limes
- bamboo skewers, soaked in water
- 1 1/2 lb. flank steak, thinly sliced
- 1 package of Israeli couscous, cooked according to package
- 1/2 cup crumbled Cotija cheese
- 1/2 tsp. chili powder
- 1 cup chopped cilantro, plus more for garnish
Directions
- Step 1Bring a large pot of water to a boil and season generously with salt. Add corn, turn off heat and cover for 5 minutes. Meanwhile, prepare a bowl with ice water. Remove corn with tongs and plunge into ice bath; remove when cooled. Using the same pot of water, add snap peas; cook for 2 minutes. Prepare ice bath again and repeat process for snap peas.
- Step 2Stand up corn on cutting board and cut off kernels, discard cobs. Chop snap peas into 1/2" pieces.
- Step 3In a small bowl combine apple cider vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, ¼ teaspoon black pepper, zest of 1 lime, and juice of 2 limes.
- Step 4Preheat grill on medium-high heat. Thread steak onto the pre-soaked skewers. Drizzle with olive oil and season with salt and pepper. Place skewers on grill and cook until lightly charred, about 3 minutes on each side. Transfer to a clean plate and loosely tent with foil; let the meat rest.
- Step 5Toss together couscous, cotija cheese, chili powder, cilantro, corn, sugar snap peas, and dressing. Serve with steak skewers. Garnish with cilantro.
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