Brown Sugar Skirt Steak with Succotash Recipe

Name: Brown Sugar Skirt Steak with Succotash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dark brown sugar; Kosher salt and freshly ground black pepper; 1 pound skirt steak, trimmed and cut into 4 portions; 2 medium red tomatoes (about 1 pound), cut into 1/2-inch-thick wedges; 1/2 cup sour cream; 1/4 teaspoon cumin; Zest and juice of 1 lime; 2 tablespoons olive oil, plus more for oiling the grill grates; 4 ears yellow corn, shucked; 1 large red onion (about 8 ounces), sliced into 1/2-inch rounds; One 15-ounce can black-eyed peas, drained and rinsed; 1/2 cup roughly chopped fresh parsley or cilantro

Servings: persons

1/4 cup dark brown sugar
Kosher salt and freshly ground black pepper
1 pound skirt steak, trimmed and cut into 4 portions
2 medium red tomatoes (about 1 pound), cut into 1/2-inch-thick wedges
1/2 cup sour cream
1/4 teaspoon cumin
Zest and juice of 1 lime
2 tablespoons olive oil, plus more for oiling the grill grates
4 ears yellow corn, shucked
1 large red onion (about 8 ounces), sliced into 1/2-inch rounds
One 15-ounce can black-eyed peas, drained and rinsed
1/2 cup roughly chopped fresh parsley or cilantro

1
Prepare a grill or large grill pan for medium-high heat.
2
Mix the brown sugar, 1 tablespoon salt and 2 teaspoons pepper together in a small bowl.
3
Rub the mixture into the steaks and set aside for 15 minutes.
4
Put the tomatoes in a large mixing bowl.
5
Sprinkle with salt and pepper and let sit at room temperature while you prepare the rest of the ingredients.
6
Whisk together the sour cream, cumin, lime zest and juice and a pinch of salt and pepper in a small bowl and set aside.
7
Meanwhile, lightly oil the grill grates.
8
Brush the corn and onions liberally with the oil, sprinkle with salt and pepper and put on the grill.
9
Grill the corn until lightly charred, turning the ears occasionally, and the onions until charred and tender, flipping as needed, 6 to 8 minutes for both.
10
Transfer the vegetables to a cutting board to cool slightly.
11
Grill the steaks until crisp, about 4 minutes per side for medium rare.
12
Set aside to rest for 5 minutes.
13
While the steaks rest, cut the corn away from the cobs and quarter the onion rounds.
14
Add the corn, onions, black-eyed peas and half of the parsley to the bowl with the tomatoes and toss gently to combine.
15
Season with salt and pepper.
16
Slice the steaks across the grain and divide among 4 plates.
17
Divide the succotash among the plates, top with a dollop of the reserved sour cream mixture and garnish with the remaining parsley or cilantro.
18
Serve immediately.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup dark brown sugar, Kosher salt and freshly ground black pepper, 1 pound skirt steak, trimmed and cut into 4 portions, 2 medium red tomatoes (about 1 pound), cut into 1/2-inch-thick wedges, and more.

Yes, Brown Sugar Skirt Steak with Succotash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Sugar Skirt Steak with Succotash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions