The rub for the steak is simple: 1tsp chili powder and 1/2 tsp salt. I rubbed it all over the meat then let it sit for about half an hour in a healthy pool of olive oil.
The salsa is half homegrown: I diced scallions and yellow tomatoes from the garden and added corn (one ear, steamed for 7 minutes and then the kernels cut off) and an avocado, diced. I sprinkled in lemon juice and a tiny bit of salt.
The asparagus was "marinated" for about 20 minutes (while the grill heated up) in olive oil, lemon juice, salt and balsamic vinegar.
Both asparagus and steak were cooked about 8 minutes- 4 minutes per side for the meat.
It was a big hit! The steak was flavorful but not spicy so we did not end up needing sour cream.
You can find the original recipe here: http://www.realsimple.com/food-recipes/browse-all-recipes/skirt-steak-corn-cakes-00000000060217/
