Grilled Asada Plate with Charred Corn Salsa and Cilantro Lime Rice
Juicy grilled skirt steak marinated with smoky spices served alongside vibrant charred corn salsa and fragrant cilantro lime rice for a satisfying meal. This mexican-inspired beef ready in about 55 minutes blends skirt steak, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb skirt steak
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup corn kernels
- 1/2 cup diced red bell pepper
- 1/4 cup finely diced red onion
- 1 small minced jalapeño
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 cup long grain white rice
- 2 cups water
- 1/2 tsp salt for rice
- 1 tsp lime zest
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this marinade evenly over 1 lb skirt steak and let rest for 20 minutes at room temperature.
- Step 2: While the steak marinates, bring 2 cups water with 1/2 tsp salt to a boil in a medium saucepan. Add 1 cup long grain white rice, cover, reduce heat to low, and simmer for 18 minutes until water is absorbed. Remove from heat and fluff with fork; stir in 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp lime zest.
- Step 3: Preheat grill to medium-high heat. Place 1 cup corn kernels directly on the grill grates and cook for 5-6 minutes, turning occasionally until charred in spots. Transfer corn to a bowl and add 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, and 1 small minced jalapeño. Toss together and season with a pinch of salt and 1 tbsp lime juice.
- Step 4: Grill the marinated skirt steak for 4-5 minutes per side for medium rare, until edges are crispy and internal temperature reaches 130-135°F. Remove and let rest for 5 minutes before slicing thinly against the grain.
- Step 5: Serve sliced steak atop a bed of cilantro lime rice with a generous scoop of charred corn salsa on the side.
Frequently asked questions
How long does Grilled Asada Plate with Charred Corn Salsa and Cilantro Lime Rice take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Asada Plate with Charred Corn Salsa and Cilantro Lime Rice?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Asada Plate with Charred Corn Salsa and Cilantro Lime Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Asada Plate with Charred Corn Salsa and Cilantro Lime Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Asada Plate with Charred Corn Salsa and Cilantro Lime Rice?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
