Categories: Grilling

Ingredients

• 1 lb. skirt steak
• 3/4 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 ear corn, husked
• 3 tbsp. olive oil, divided
• 1/2 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 2 tbsp. fresh basil, torn
• 1 1/2 tbsp. rice vinegar
• 1 serrano chile, seeded and minced

Directions

1. Preheat grill to medium-high.

2. Sprinkle steak with 1/2 tsp each salt and pepper. Brush the steak and corn with 1 tbsp. oil.

3. Oil the grill rack. Grill the corn, turning occasionally, until lightly charred and tender, 8-10 minutes. Grill the steak, turning occasionally, to desired doneness, 6-8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.

4. Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tbsp. oil and 1/4 tsp each salt and pepper.

5. Slice the steak thinly against the grain. Serve with the relish.

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