TGIF! What better way to start the weekend than with a flavorful fiesta – and watermelon margarita?! Last weekend we grilled up some of our favorite eats and meats to have a fun, festive dinner. The meal was an afterthought to the watermelon margaritas I was excited to try. I wanted the cuisine to complement the refreshing concoction, so we grilled some summer staples and added a Mexican twist.
We grilled a seasoned skirt steak, which was then topped with an avocado salsa. For a side, I spiced up classic corn on the cob by seasoning it with chili powder and sprinkling it with cotija cheese. I had tasted this traditional Mexican street corn at a restaurant here in Vegas and decided to recreate the deliciousness. The buttery, flavorful corn made for a sensational side.
Mexican Corn on the Cob
Ingredients
- 2 ears of corn, shucked
- 2 Tbsp. butter, melted
- 2 Tbsp. mayonnaise
- 1/4 cup grated cotija cheese
- 2 wedges of lime
- 1 tsp. chili powder
Directions
- Preheat an outdoor grill to medium-high heat.
- Grill corn until hot and lightly charred, 7 to 10 minutes. Use a basting brush to coat corn with melted butter and mayonnaise. Sprinkle with cotija cheese, lime juice and chili powder.
Skirt Steak with Avocado Salsa
Ingredients
For the steak:
- 1 1/2 pounds skirt steak or sirloin steak
- 1 Tbsp. chili powder
- 1/2 Tbsp. cumin
- 1/2 Tbsp. oregano
- 1/2 tsp. dry mustard
- 1/4 tsp. cayenne
- 1/4 tsp. fresh ground pepper
- 1/8 tsp. salt
For the salsa:
- 1 avocado, diced
- 1 tomato, diced
- 2 sprigs of cilantro
- 1/2 tsp. garlic, minced
- 1 tsp. lime juice
- salt and pepper to taste
Directions
- Mix all of the steak seasonings together and rub on the steaks about 1 hour before grilling, covering well and storing in refrigerator. Grill for about 4 minutes, then flip and cook for an additional 4-6 minutes, until steak reaches desired doneness.
- To make the salsa, mix the salsa ingredients together in a bowl and serve on top of the steak.
