Balsamic Skirt Steak with Red Pepper Relish and Zucchini Salad
If you’re craving a flavorful, hearty meal with a fresh, zesty twist, this Balsamic Skirt Steak with Red Pepper Relish and Zucchini Salad is the perfect dish. The tender, marinated skirt steak is topped with a vibrant red pepper relish and served alongside a refreshing zucchini salad. This meal brings together smoky, sweet, and savory flavors that are perfect for a summer grill night or a special weeknight dinner.
Ingredients
For the Balsamic Skirt Steak:
- 1 ½ lbs skirt steak
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- 2 large cloves garlic, finely chopped
- Kosher salt
- Freshly cracked black pepper
- Flaky sea salt (optional)
For the Red Pepper Relish:
- 2 red bell peppers
- 1 red Fresno pepper
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp chopped parsley
- 1 tbsp chopped oregano
For the Zucchini Salad:
- 1 ¾ lbs zucchini, shaved with a peeler (seedy core discarded)
- 2 tbsp olive oil
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp chopped parsley
- ½ cup freshly grated parmesan cheese
Directions
- Marinate the Steak:
- In a mixing bowl, combine the skirt steak with balsamic vinegar, olive oil, finely chopped garlic, and a generous pinch of kosher salt and freshly cracked black pepper.
- Let the steak marinate in the refrigerator for 1 hour. After marinating, bring the steak to room temperature for 20 minutes before grilling.
- Prepare the Red Pepper Relish:
- Preheat the grill to high heat. Grill the red bell peppers and Fresno pepper, turning occasionally, until charred on all sides (about 6-8 minutes).
- Remove the Fresno pepper once it is tender. Lower the heat and cover the grill, continuing to cook the bell peppers for another 12 minutes until they are soft and tender.
- Allow the peppers to cool slightly, then peel off the charred skins and discard the stems. Finely chop the peppers and combine with balsamic vinegar, olive oil, honey, parsley, and oregano in a bowl. Season with salt and pepper to taste. Set the relish aside.
- Make the Zucchini Salad:
- In a large bowl, toss the shaved zucchini with olive oil, lemon zest, lemon juice, and chopped parsley. Let the salad sit for at least 10 minutes to allow the flavors to meld.
- Season with salt and pepper to taste. Right before serving, sprinkle freshly grated parmesan cheese on top.
- Grill the Skirt Steak:
- Preheat the grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the skirt steak for about 3 minutes per side, or until it reaches your desired level of doneness.
- After grilling, let the steak rest for 5 minutes to allow the juices to redistribute. Slice the steak thinly against the grain for the most tender bites.
- Assemble and Serve:
- Serve the grilled skirt steak topped with the red pepper relish.
- Pair the steak with the zucchini salad on the side, garnished with parmesan cheese. For an extra touch, finish the steak with a sprinkle of flaky sea salt.
Tips for Success:
- Marinating: Marinating the skirt steak is key to adding flavor and tenderizing the meat. Allow it to sit in the marinade for at least an hour for the best results.
- Grilling Peppers: Grill the peppers until they are charred but tender. Removing the skins after grilling enhances the flavor of the relish and prevents bitterness.
- Zucchini Salad: Let the zucchini salad rest for a few minutes to absorb the lemon dressing and season it to taste with salt and pepper right before serving.
Nutritional Information:
- Calories per serving: 450 kcal
- Servings: 4
Time Breakdown:
- Prep Time: 1 hour 30 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 55 minutes
This Balsamic Skirt Steak with Red Pepper Relish and Zucchini Salad is a delightful mix of savory and fresh flavors, making it perfect for a summer barbecue or a satisfying dinner. The tender, juicy skirt steak combined with the smoky-sweet red pepper relish creates a mouthwatering main dish, while the light and zesty zucchini salad provides the perfect balance.
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Balsamic Skirt Steak with Red Pepper Relish
- Total Time: 1 hour 55 minutes
- Yield: 4 1x
Description
This Balsamic Skirt Steak with Red Pepper Relish is a showstopper on any plate. The tangy, juicy steak is perfectly complemented by the sweet and smoky red pepper relish, making it an explosion of flavor with every bite. Paired with a bright, fresh zucchini salad, this dish is not only visually stunning but also balanced with textures and refreshing elements.
Ingredients
Balsamic Skirt Steak:
1 ½ lbs skirt steak
¼ cup balsamic vinegar
¼ cup olive oil
2 large cloves garlic, finely chopped
Kosher salt
Freshly cracked black pepper
Flaky sea salt (optional)
Red Pepper Relish:
2 red bell peppers
1 red Fresno pepper
2 tbsp balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 tbsp chopped parsley
1 tbsp chopped oregano
Zucchini Salad:
1 ¾ lbs zucchini, shaved with a peeler (seedy core discarded)
2 tbsp olive oil
2 tsp lemon zest
2 tbsp lemon juice
1 tbsp chopped parsley
½ cup freshly grated parmesan cheese
Instructions
In a mixing bowl, combine the skirt steak, balsamic vinegar, olive oil, garlic, and a generous pinch of salt and pepper. Let the steak marinate in the fridge for 1 hour, then transfer to room temperature for 20 minutes.
Preheat the grill to high heat. Place the red bell peppers and red Fresno pepper on the grill, cooking until charred on all sides (6-8 minutes). Remove the Fresno pepper once tender, reduce heat, cover the grill, and continue cooking the bell peppers for another 12 minutes until tender.
Let the peppers cool slightly, then peel off the charred skins and discard stems. Finely chop the peppers and mix with balsamic vinegar, olive oil, honey, parsley, and oregano. Season with salt and pepper. Set aside.
For the zucchini salad, mix shaved zucchini with olive oil, lemon zest, lemon juice, and parsley. Let sit for at least 10 minutes, seasoning with salt and pepper to taste.
Raise the grill to medium-high heat. Lightly oil the grill and cook the skirt steak for 3 minutes per side, or until desired doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
Serve the steak with red pepper relish on top and the zucchini salad on the side, sprinkled with parmesan cheese.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 450