Summer Skirt Steak, Mexican Arroz Rojo & Grilled Street Corn (Elote)
Share
Some summer meals just feel like an invitation to linger at the table, this is one of them. Juicy, flame-kissed skirt steak marinated in my favorite sweet-smoky blend, paired with savory tomato-scented rice and charred elote dripping in crema and Cotija. It’s backyard cooking with a touch of chef precision — every bite is bold, fresh, and sunshine-ready.
⸻
Skirt Steak with My Favorite Summer Marinade
Serves: 6–8
Prep Time: 10 minutes (plus marinating)
Cook Time: 6–10 minutes
Marinating Time: 2–24 hours
Ingredients
• 3 lb skirt steak, trimmed of excess fat
• ⅓ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1–2 tbsp Dijon mustard
• 2 tbsp brown sugar
• 2 tbsp Dash of Dacy Sweet Smokey Rub (or similar blend)
• 1 tbsp Dash of Dacy Adobo Mojo (or similar blend)
• 2–3 garlic cloves, grated
• 2 tsp Worcestershire sauce
• 2 tsp fresh thyme leaves
Method
1. Make the marinade: In a medium bowl, whisk together olive oil, vinegar, mustard, brown sugar, Sweet Smokey Rub, Adobo Mojo, garlic, Worcestershire, and thyme.
2. Marinate: Place the steak in a large zip-top bag and pour the marinade over it. Seal, pressing out excess air. Marinate in the refrigerator for at least 2 hours, up to 24 hours for deeper flavor.
3. Prep for grilling: Remove steak from the fridge 30–45 minutes before cooking to bring to room temperature. Pat dry for beautiful grill marks.
4. Grill: Preheat grill to 450–500°F and oil the grates. Place steak on the grill, top side down first. Cook 3–5 minutes per side.
5. Check temp: For medium-rare to medium, pull steak off at 145–150°F. Rest 10–15 minutes.
6. Slice: Cut against the grain — slicing perpendicular to the muscle fibers for tenderness.
7. Season: season steak with a dash of Salt
Pro Tip: Skirt steak is thin and cooks fast. Keep your eye on it — 30 seconds too long can push it past perfect.
⸻
Mexican Rice
Serves: 6–8
Prep Time: 10 minutes
Cook Time: 35–40 minutes
Ingredients
• 6½–6¾ cups chicken stock, warmed
• 3 cups parboiled long grain rice
• ¼ yellow bell pepper, minced
• ¼ red bell pepper, minced
• ¼ small red onion, minced
• 2 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• ¼ tsp Dash of Dacy Garlicky Onion Herb (or similar blend)
• ¼ tsp Dash of Dacy Adobo Mojo (or similar blend)
• Pinch of cumin
Method
1. Rinse the rice until water runs clear.
2. Sauté aromatics: In a large pan over medium heat, add olive oil. Sauté peppers and onion for 1–2 minutes.
3. Toast tomato paste: Add tomato paste, stirring constantly for 2–3 minutes until it deepens in color — don’t scorch.
4. Toast the rice: Add rice, stirring for 3–4 minutes until lightly toasted and coated in tomato paste.
5. Season: Add Garlicky Onion Herb, Adobo Mojo, and cumin.
6. Cook: Pour in warm chicken stock. Raise heat to medium-high. Once liquid begins to reduce and rice is visible, lower to low heat. Cover and cook for 25 minutes.
7. Finish: Fluff with a fork before serving.
Pro Tip: Toasting both the tomato paste and the rice layers the flavor — don’t rush this step.
⸻
Grilled Mexican Street Corn (Elote)
Serves: 4
Prep Time: 10 minutes (plus soaking)
Cook Time: 12–15 minutes
Ingredients
• 4 ears corn, shucked
• 2 tbsp Mexican crema (or sour cream)
• ⅓ cup Cotija cheese, freshly grated
• ½–1 tsp Dash of Dacy Adobo Mojo (or Tajín/chile powder)
• 1 lime, quartered
• ¼ tsp lime zest
• 1 tsp fresh lime juice
• 1–2 tbsp fresh cilantro, chopped
Method
1. Prep corn: Soak corn in water for 30 minutes, then pat dry.
2. Mix crema topping: In a bowl, combine Mexican crema, lime juice, and zest.
3. Grill corn: Preheat grill to 350°F and lightly oil the grates. Grill corn for 12–15 minutes, turning occasionally, until tender and lightly charred.
4. Dress: Brush crema mixture over warm corn. Sprinkle with Cotija, season with Adobo Mojo (or chile powder), and garnish with cilantro. Serve with lime wedges.
Pro Tip: For an extra char, place corn directly over high heat for the last minute before dressing.
To Serve: Arrange sliced skirt steak alongside a generous scoop of Mexican rice and a charred ear of elote. Add fresh avocado slices and sweet, ripe plantains for balance — then dig in and enjoy every bite of this summer feast.