Dry-rubbed grilled steak with garlic-butter corn salad from Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods (page 217) by Tieghan Gerard

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Notes about this recipe

  • abigail_qf6hqp on March 25, 2026

    I highly recommend using flank steak instead of skirt. Although I had a great medium rare, the steak was pretty tough. The seasoning is nice and we loved the corn.

  • Devons on November 29, 2020

    Outstanding. - used dried not fresh thyme - 1/2 of large jalapeño - additional 1/2 C cherry tomatoes - juice of HALF lemon

  • anya_sf on May 22, 2020

    My skirt steak was super thin and grilled in just 2 minutes on each side. I worried the rub might be too strong since the meat was thin, but it was perfect. I omitted the cayenne pepper from the rub (son doesn't like spicy) and the flavor was still great. The corn salad was very tasty, even without jalapeno, although the garlic was pretty mild.

  • southerncooker on May 11, 2020

    We loved both components of this recipe. I did use a different steak. My store didn't have skirt steak and flank steak was almost $8 a pound. Thin sliced sirloin tip steak was half that price. It turned out so tender, I'm glad that's what I got. The corn salad went well with the meat, but was also good on its own. My market had some really pretty white corn on cob so that's what I used. Son said I could make these recipes again anytime and I agreed.

  • averythingcooks on March 20, 2020

    I just made the warm corn salad to serve beside steak fajitas. I ate mine as a side and T piled his into his wrap - we were both happy. I had corn to use up (actually a mix of fresh & frozen) and this provided nice citrusy punch of heat.

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