In August, cooking often takes a backseat to hanging out with family, soaking up the sun, and enjoying every minute of these last, blissful weeks of summer. For me, that’s definitely the case. I could eat a tomato salad and a piece of corn for every meal in August and be perfectly happy, as long as I’m sitting outside and have friends around me.
At the same time, in New York, we’ve reached the peak of summer fruits and veggies, and they are just begging to be cooked with. The best summer recipes highlight locally grown produce, have a short ingredient list, and make for a delicious, crowd-pleasing meal for everyone to gather around.
This skirt steak recipe fits that bill perfectly in my book. The marinade, inspired by one I learned from my mother-in-law, Mary, is essentially a red wine vinaigrette juiced up with a little bit of honey and garlic. I like to marinate the steak in the morning and let it hang out in the fridge while I go about my day.
And since we’re already firing up the grill, we’re using it here to add great char and flavor to corn, zucchini and whole scallions. After dicing the zucchini and scallions and cutting off those corn kernels, I toss them with olive oil, lime juice, and lots of fresh herbs for a simple salsa that’s the perfect vibrant, colorful accompaniment to grilled steak.
The salsa is a great starting point for making the most of summer veggies - feel free swap in different herbs, add charred jalapenos for a little bit of heat, or throw in a few pinches of ground cumin to amplify the smokiness.
The recipe makes plenty of salsa, so after spooning some over the steak, pass the rest around the table as a built-in side dish. Just add a tomato and mozzarella salad and something chilled to sip, and you’ve got a perfect late summer meal.
In this episode of my video series, All Things Delicious, I’m walking you through each step of the recipe, including a great tip for cutting corn off the cob and a quick skirt-steak slicing tutorial. The full recipe is below for paid subscribers.
As always, an enormous thank-you to my paid subscribers. Your support is what makes these videos - and everything I share on LideyLetter - possible. If you haven’t caught up on the earlier episodes of my video series, All Things Delicious, you can do so here!
xox Lidey
Skirt Steak with Charred Corn and Zucchini Salsa
serves 6
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