Instructions

• Preheat your grill to medium-high heat. This gets your steak and corn ready for that perfect char.
• Rub the skirt steak with 2 tablespoons olive oil, minced garlic, lemon juice, and kosher salt. Let it marinate while you prep the rest.
• Brush the shucked corn with 1 tablespoon olive oil. Grill the corn for 10-12 minutes, turning now and then until it’s got those nice grill marks and smell.
• Set the grilled corn aside to cool a bit so you can cut the kernels off easy later.
• Grill the marinated steak for about 3-4 minutes per side, depending how you like your meat. Give it a 5-minute rest before slicing it thin against the grain.
• Cut the kernels off the corn cobs and toss them into a big mixing bowl along with the shredded romaine, sliced avocado, and cotija cheese.
• Add the sliced steak right on top of that summer salad. Drizzle a bit more olive oil or some Chive Green Goddess dressing if you’re feeling fancy.
• Serve it right away while that steak’s still juicy and the flavors fresh. You’re gonna wanna dive in quick.