Name: Tantalizing Balsamic Skirt Steak with Red Pepper Relish
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 5
Cuisine: Italian
Ingredients: 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)

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.

Ingredients

Scale

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

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.
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.
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.
Compose Zucchini Salad: Toss shaved zucchini with olive oil, lemon zest, lemon juice, and parsley. Let stand briefly, then season with salt and pepper.
Grill Steak: Clean and lightly oil grill grates. Cook marinated steak at medium-high heat for 3 minutes per side, achieving desired doneness.
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