Tangy Balsamic Skirt Steak with Red Pepper Relish Recipe

Sizzling summer nights demand a stellar balsamic skirt steak that bursts with robust flavor and elegance.

Tender meat marinates in a tangy blend of rich balsamic vinegar, creating depth and complexity.

Bold spices dance across the surface, promising a mouthwatering experience that goes beyond ordinary grilling.

The red pepper relish adds a vibrant punch of color and zesty brightness to each succulent slice.

Perfectly charred edges seal in the juices, while the marinade tenderizes the meat to remarkable softness.

Serve this stunning dish for an impressive meal that requires minimal effort but delivers maximum taste.

You won’t be able to resist the incredible aroma and irresistible combination of smoky, sweet, and savory notes.

Quick Recipe Overview

Prep Time: 1 hour 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour 55 minutes

Calories: 475 kcal

Servings: 5

Ingredients Needed for Balsamic Skirt Steak with Red Pepper Relish

• Balsamic Vinegar: Adds tangy depth and helps tenderize the meat, choose a high-quality aged version for richer flavor.
• Olive Oil: Helps distribute flavors and prevents sticking, select extra virgin for best taste.
• Garlic: Provides aromatic punch, fresh cloves offer more intense flavor than pre-minced.
• Salt and Pepper: Essential for enhancing overall taste, use kosher or sea salt for better texture.

• Red Bell Peppers: Delivers sweet, roasted notes, select firm peppers with vibrant color.
• Red Fresno Pepper: Introduces mild heat and complexity, choose peppers with smooth, glossy skin.
• Honey: Balances acidity and adds subtle sweetness, raw honey provides more nuanced flavor.
• Parsley: Brings fresh herbaceous element, choose bright green leaves with no wilting.
• Oregano: Contributes earthy Mediterranean undertone, fresh herbs offer more intense flavor.

• Zucchini: Creates light, refreshing base, pick small to medium sized for tenderness.
• Lemon Zest: Adds bright citrus notes, use fresh lemons for most aromatic results.
• Lemon Juice: Provides acidic brightness, freshly squeezed offers superior taste.
• Parmesan Cheese: Offers salty, umami finish, choose freshly grated for best texture.

Tools to Prep Balsamic Skirt Steak with Red Pepper Relish

• Mixing bowl: Essential for marinating steak and combining ingredients.
• Grill: Primary cooking surface for peppers and steak, providing high heat and charring.
• Cutting board: Needed for chopping peppers and slicing steak.
• Sharp knife: Critical for peeling peppers, chopping ingredients, and slicing steak against the grain.
• Vegetable peeler: Useful for creating zucchini shavings.
• Tongs: Perfect for handling peppers and steak on the grill.
• Measuring spoons: Helpful for precise seasoning and oil measurements.

How to Cook Balsamic Skirt Steak with Red Pepper Relish

Balsamic Skirt Steak Flavor Journey

• Marinade Magic Infusing the skirt steak with a rich blend of balsamic vinegar, olive oil, and garlic creates an incredibly deep flavor profile. Allow the meat to soak up these delicious notes for about an hour in the refrigerator, then let it rest at room temperature for a relaxed 20 minutes.
• Pepper Transformation Grill red bell peppers and Fresno peppers until they develop a beautiful charred exterior. The high heat will caramelize their natural sugars, creating an intense smoky sweetness. Remove Fresno peppers when tender and continue roasting bell peppers until perfectly soft.
• Relish Creation After cooling, peel away the charred pepper skins and chop them into fine pieces. Mix with balsamic vinegar, honey, fresh herbs, and a touch of olive oil to create a vibrant and tangy relish that will complement the steak's rich flavor.
• Zucchini Companion Prepare a light zucchini salad by shaving the vegetable and tossing with bright citrus notes from lemon and fresh herbs. Let the salad rest to allow flavors to meld together beautifully.
• Steak Perfection Grill the marinated steak to your preferred doneness, allowing each side to develop a gorgeous caramelized crust. After cooking, let the meat rest before slicing against the grain to ensure maximum tenderness.
• Elegant Presentation Arrange thinly sliced steak on a plate, crown it with the roasted pepper relish, and nestle the zucchini salad alongside. Finish with a sprinkle of parmesan cheese for an extra layer of deliciousness.

Tips to Elevate Balsamic Skirt Steak with Red Pepper Relish

• Master this balsamic skirt steak with insider techniques that elevate your cooking game.
• Let the steak absorb balsamic flavors by marinating longer, up to 4 hours, for deeper taste infusion and more tender meat.
• Experiment with different pepper varieties like poblano or sweet banana peppers to create unique relish profiles that complement the steak's rich flavor.
• Replace raw zucchini with grilled or roasted zucchini strips for a smoky dimension that adds complexity to the fresh salad.
• Use a meat thermometer to check steak doneness – 125°F for medium-rare, 135°F for medium – ensuring perfectly cooked meat every single time.

Ways to Serve Balsamic Skirt Steak with Red Pepper Relish

• Elegant Date Night Dinner: Transform this dish into a romantic meal by dimming lights, using fancy plates, and pairing with a bold red wine for an intimate dining experience.
• Backyard Barbecue Feast: Create a casual outdoor gathering where friends can enjoy the vibrant skirt steak and zucchini salad, with the red pepper relish as a standout condiment.
• Mediterranean-Inspired Platter: Arrange the sliced steak, zucchini salad, and red pepper relish on a large wooden board with olives, crusty bread, and additional parmesan for a shareable, rustic presentation.
• Quick Weeknight Meal Prep: Pack leftover steak and zucchini salad in containers for a delicious next-day lunch, with the red pepper relish adding a burst of flavor to your midday meal.

Storing Balsamic Skirt Steak with Red Pepper Relish Safely

• Fridge-Ready Flavor Stash: Store leftover steak and relish in separate airtight containers to maintain maximum taste and texture, keeping everything fresh for up to 3 days.
• Quick Meal Prep Magic: Marinate and chop ingredients in advance during weekend cooking sessions, saving precious time during busy weeknights while ensuring delicious meals are always within reach.
• Smart Leftover Transformation: Slice cold steak thinly for gourmet sandwiches, salad toppers, or quick wraps – turning yesterday's dinner into today's exciting lunch option with minimal effort.
• Temperature Control Wisdom: Allow cooked steak to cool completely before refrigerating, preventing moisture buildup and maintaining optimal meat quality for future enjoyment.

Tantalizing Balsamic Skirt Steak with Red Pepper Relish

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

• Total Time: 1 hour 55 minutes
• Yield: 5 1x

Print Recipe

Description

Succulent balsamic skirt steak with red pepper relish brings Italian-inspired flavors to classic grilled meat. Bold marinades and tangy relish create a perfect balance of rich, smoky notes that promise a memorable dining experience.

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Ingredients

Scale 1x2x3x

• 1.5 lbs/680 g skirt steak
• ¼ cup/60 ml balsamic vinegar
• ¼ cup/60 ml olive oil
• 2 large cloves garlic, finely chopped
• kosher salt
• freshly cracked black pepper
• 2 red bell peppers
• 1 red fresno pepper
• 2 tbsps/30 ml balsamic vinegar
• 2 tbsps/30 ml olive oil
• 1 tbsp/15 ml honey
• 1 tbsp/15 ml chopped parsley
• 1 tbsp/15 ml chopped oregano
• 1.75 lbs/794 g zucchini, shaved with a peeler (seedy core discarded)
• 2 tbsps/30 ml olive oil
• 2 tsps/10 ml lemon zest
• 2 tbsps/30 ml lemon juice
• 1 tbsp/15 ml chopped parsley
• ½ cup/120 ml freshly grated parmesan cheese
• flaky sea salt (optional)

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Instructions

1. Marinate: Infuse skirt steak with balsamic vinegar, olive oil, garlic, salt, and pepper. Rest in refrigerator for one hour, then allow to warm to room temperature.
2. Prepare Peppers: Char red bell peppers and Fresno pepper on high-heat grill. Remove Fresno when tender, continue roasting bell peppers until fully charred and softened.
3. Craft Relish: Peel and dice roasted peppers. Combine with balsamic vinegar, olive oil, honey, parsley, and oregano. Season with salt and pepper, set aside to meld flavors.
4. Compose Zucchini Salad: Toss shaved zucchini with olive oil, lemon zest, lemon juice, and parsley. Let stand briefly, then season with salt and pepper.
5. Grill Steak: Clean and lightly oil grill grates. Cook marinated steak at medium-high heat for 3 minutes per side, achieving desired doneness.
6. Finish and Serve: Let steak rest for 5 minutes, then slice against the grain. Plate with vibrant pepper relish, accompany with zucchini salad, and sprinkle with freshly grated parmesan cheese.

Notes

• Marinate for Maximum Flavor: Let the skirt steak soak in the balsamic mixture for a full hour to ensure deep, rich taste and tenderness.
• Char Peppers Perfectly: Grill peppers until skin is completely blackened and blistered for maximum smoky flavor and easy skin removal.
• Rest Meat Strategically: Always let the steak rest for 5 minutes after grilling to allow juices to redistribute, ensuring a juicier and more tender cut.
• Slice Against the Grain: Cut the steak perpendicular to the muscle fibers to create the most tender and easy-to-chew slices possible.

• Prep Time: 1 hour 30 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer
• Method: Grilling
• Cuisine: Italian

Nutrition

• Serving Size: 5
• Calories: 475
• Sugar: 6 g
• Sodium: 600 mg
• Fat: 36 g
• Saturated Fat: 6 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 90 mg