Name: Balsamic Skirt Steak with Red Pepper Relish
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4
Ingredients: 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); 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; 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

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

Scale

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