Steak Skewers with Mexican Corn Couscous Salad
Recipe information
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Cooking:
5 min.
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Servings per container:
4
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Source:

Ingredients for - Steak Skewers with Mexican Corn Couscous Salad

1. Kosher salt -
2. 3 ears corn on the cob, shucked and rinsed -
3. 2 c. sugar snap peas, chopped -
4. 1 tbsp. apple cider vinegar -
5. Extra-virgin olive oil -
6. Freshly ground black pepper -
7. 2 limes -
8. Bamboo skewers, soaked in water -
9. 1 1/2 lb. flank steak, thinly sliced -
10. 1 package of Israeli couscous, cooked according to package -
11. 1/2 c. crumbled Cotija cheese -
12. 1/2 tsp. chili powder -
13. 1 c. chopped cilantro, plus more for garnish -

How to cook deliciously - Steak Skewers with Mexican Corn Couscous Salad

1. Stage

Bring 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.

2. Stage

Stand up corn on cutting board and cut off kernels, discard cobs. Chop snap peas into 1/2" pieces.

3. Stage

In 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.

4. Stage

Preheat 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.

5. Stage

Toss together couscous, cotija cheese, chili powder, cilantro, corn, sugar snap peas, and dressing. Serve with steak skewers. Garnish with cilantro.