Beef : Grilled Skirt Steak with Roasted Corn Salad

• 1/3 cup TABASCO® brand Chipotle Pepper Sauce
  
• 1 tablespoon ground cumin
  
• 1 large garlic clove, crushed
  
• 1 1/2 pounds skirt steak, cut into 4-inch pieces
  

• 4 ears corn on the cob, shucked
  
• 2 large tomatoes, chopped
  
• 1 small red onion, diced
  
• 1 ripe avocado, peeled, pitted and diced
  
• 2 tablespoons fresh chopped basil
  
• 2 tablespoons lime juice
  
• 2 tablespoons extra-virgin olive oil
  
• 1 tablespoon TABASCO® brand Chipotle Pepper Sauce
  
• 1/4 teaspoon salt
  

Prepare skirt steak: In large bowl, combine TABASCO^® Chipotle Sauce, cumin and garlic; add skirt steaks. Toss to mix well; cover and refrigerate at least 30 minutes or overnight.

Prepare corn salad: Preheat grill. Grill corn about 5 to 10 minutes, turning frequently, until tender-crisp. When cool enough to handle, cut corn from cob. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, TABASCO^® Chipotle Sauce and salt; toss to mix well.

Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once.

To serve, plate steak with corn salad.

Optional: Serve with green beans.

Makes 4 servings.