Steak Skewers with Mexican Corn Couscous Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Step up your summer dinner game with grilled steak kabobs and elote-inspired salad.
Ingredients
kosher salt
3 ears corn on the cob, shucked and rinsed
2 c. sugar snap peas, chopped
1 tbsp. apple cider vinegar
extra-virgin olive oil
Freshly ground black pepper
2 limes
8 –12 bamboo skewers, soaked in water
1 1/2 lb. flank steak, thinly sliced
1 package of Israeli couscous, cooked according to package
1/2 c. crumbled Cotija cheese
1/2 tsp. chili powder
1 c. chopped cilantro, plus more for garnish
Instructions
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.
Stand up corn on cutting board and cut off kernels, discard cobs. Chop snap peas into 1/2" pieces.
In a small bowl combine apple cider vinegar, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, zest of 1 lime, and juice of 2 limes.
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.
Toss together couscous, cotija cheese, chili powder, cilantro, corn, sugar snap peas, and dressing. Serve with steak skewers. Garnish with cilantro.
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