Easy Grilled Skirt Steak with Chipotle Cowboy Caviar

Prepare the Skirt Steak Marinade: In a bowl, combine olive oil, soy sauce, lime juice, lime zest, Worcestershire sauce, hot sauce, honey, white pepper, cracked black pepper, minced garlic, Sir Kensington's Chipotle Mayo, and salt. Whisk well until fully mixed. Add the skirt steak to the marinade, ensuring it's fully coated. Marinate for at least 30 minutes, or preferably for 2-4 hours in the refrigerator.

Prepare Cowboy Caviar Vegetables: While the steak is marinating, prepare the ingredients for the cowboy caviar. Mince the serrano pepper and Italian peppers. Finely dice the red onion and chop the cilantro. Rinse and drain the black beans. Dice the avocado.

Grill Corn and Assemble Cowboy Caviar: Grill the corn on the cob over medium-high heat for 5-7 minutes, turning occasionally, until lightly charred. Once cooled, carefully cut the kernels off the cobs. In a large bowl, combine the grilled corn kernels, minced peppers, diced red onion, chopped cilantro, rinsed black beans, and diced avocado. For the dressing, mix Sir Kensington's Chipotle Mayo, lime juice, olive oil, salt, and black pepper. Pour the dressing over the cowboy caviar ingredients and toss gently to combine.

Grill Skirt Steak: Preheat your grill to medium-high heat. Remove the skirt steak from the marinade and shake off any excess. Grill the steak for 3-5 minutes per side for medium-rare, or longer for desired doneness. Skirt steak cooks quickly, so watch it closely.

Rest, Slice and Serve: Once grilled, transfer the skirt steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender and flavorful steak. Slice the steak against the grain into thin strips. Serve the sliced grilled skirt steak alongside generous portions of the fresh chipotle cowboy caviar.