Zesty Balsamic Skirt Steak with Red Pepper Relish Recipe

Balsamic skirt steak brings serious sizzle to any dinner table with its rich, tangy flavor profile.

Marinating upgrades tough cuts into tender, mouthwatering centerpieces that impress even discerning palates.

Home cooks appreciate how simple ingredients can elevate an ordinary meal into something spectacular.

The combination of deep, complex marinades and carefully selected meat creates a culinary experience that tantalizes taste buds.

Each bite promises a perfect balance between robust beef and zesty complementary seasonings.

Delicate yet bold, this dish represents comfort food with an elegant twist.

Passionate food lovers appreciate recipes that blend technique with bold, unforgettable flavors.

What Makes Balsamic Skirt Steak with Red Pepper Relish Special

• Infuse Flavor Depth: The balsamic marinade penetrates the skirt steak, creating a rich, tangy taste experience that transforms an ordinary piece of meat into a gourmet delight.
• Master Grilling Techniques: This recipe teaches perfect charring methods for peppers and steak, helping home cooks develop professional-level grilling skills with simple, precise instructions.
• Quick Weeknight Showstopper: From marinating to serving, the entire dish comes together in under two hours, making it an impressive yet achievable meal for busy families or spontaneous dinner parties.
• Fresh Vibrant Accompaniments: The zucchini salad and red pepper relish add bright, fresh elements that complement the robust, smoky steak, creating a balanced and exciting plate with multiple flavor profiles.

Balsamic Skirt Steak with Red Pepper Relish Ingredient List

• Skirt Steak: Tender and flavorful cut perfect for grilling, best when marinated for deep flavor absorption.

• Balsamic Vinegar, Olive Oil: Tenderizing agents that add rich, complex flavor to the meat.
• Garlic: Aromatic ingredient that enhances overall taste profile.
• Salt, Pepper: Essential seasonings for enhancing meat's natural flavors.

• Red Bell Peppers, Red Fresno Pepper: Provide sweet and slightly spicy base for the relish, charred for deeper flavor.
• Honey: Adds subtle sweetness to balance the peppers' heat.
• Parsley, Oregano: Fresh herbs that bring brightness and herbaceous notes to the relish.

• Zucchini: Light, fresh vegetable that serves as a crisp side dish.
• Lemon Zest, Lemon Juice: Adds bright, citrusy flavor to the salad.
• Parmesan Cheese: Adds salty, nutty finish to the dish.

Instructions for Cooking Balsamic Skirt Steak

Step 1: Prepare Marinating Mixture

• Skirt steak
• Balsamic vinegar
• Olive oil
• Minced garlic
• Salt
• Black pepper

Mix thoroughly and refrigerate for 1 hour. Allow meat to reach room temperature before cooking.

Step 2: Roast Peppers

Fire up the grill to high temperature. Place red bell peppers and Fresno peppers directly on grates. Rotate every 2 minutes to create even charred surfaces. Remove Fresno pepper when tender. Continue roasting bell peppers for additional 12 minutes.

Step 3: Create Pepper Relish

• Balsamic vinegar
• Olive oil
• Honey
• Chopped parsley
• Dried oregano
• Salt
• Black pepper

Blend well and set aside.

Step 4: Assemble Zucchini Salad

• Olive oil
• Lemon zest
• Fresh lemon juice
• Chopped parsley
• Salt
• Black pepper

Let sit for 10 minutes to develop flavors.

Step 5: Grill Steak

Heat grill to medium-high. Lightly oil cooking surface. Cook steak 3 minutes per side for medium rare. Allow meat to rest 5 minutes before slicing against grain.

Step 6: Plate and Serve

Arrange thinly sliced steak on plate. Top with vibrant pepper relish. Place zucchini salad alongside. Sprinkle with freshly grated parmesan cheese.

Tips for Juicy Steak and Perfect Relish

• Maximize Marinade Magic: Let the skirt steak soak in the balsamic mixture for the full hour to ensure deep, rich flavor penetration and maximum tenderness.
• Char Peppers Like a Pro: Grill peppers slowly to develop a smoky, caramelized exterior that adds incredible depth to the relish.
• Master the Meat Temperature: Use a meat thermometer to achieve perfect doneness, aiming for medium-rare around 135°F for maximum juiciness.
• Slice Against the Grain: Cut the steak perpendicular to the muscle fibers to guarantee the most tender, melt-in-your-mouth texture.
• Rest and Relax: Allow the steak to rest for exactly 5 minutes after grilling to lock in juices and redistribute internal moisture for a succulent result.

Best Ways to Store and Reheat Skirt Steak Leftovers

• Refrigerate: Store leftover skirt steak and red pepper relish in separate airtight containers within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Freeze: Wrap sliced steak tightly in plastic wrap, then place in freezer-safe bags. Freeze for maximum 2-3 months. Relish can be frozen for 1 month.
• Reheat: Warm steak gently in microwave at 50% power for 30-45 seconds, or in a skillet over low heat with a splash of beef broth to prevent drying. Serve immediately to maintain tenderness and flavor.

Ideal Pairings for Balsamic Skirt Steak

• Pair with Bold Red Wine: Choose a robust Cabernet Sauvignon or Malbec to complement the rich, charred flavors of the balsamic skirt steak. These wines match the meat's intensity and cut through its fatty texture, creating a harmonious dining experience.
• Create Crisp Herbal Cocktail: Mix a refreshing gin-based cocktail with fresh parsley, lemon juice, and a touch of honey to mirror the dish's herbal notes. The bright, zesty drink will balance the steak's deep balsamic marinade and enhance the red pepper relish's sweetness.
• Add Crusty Artisan Bread: Serve warm, rustic sourdough or ciabatta to soak up the delicious balsamic juices and red pepper relish. The bread's crispy exterior and soft interior provide a perfect textural contrast to the tender, juicy steak.
• Cool Cucumber Tzatziki Side: Prepare a light, tangy yogurt-based tzatziki with fresh cucumber and dill to provide a cool, creamy counterpoint to the grilled steak's intense flavors. Its refreshing nature will cleanse the palate between bites.

Ways to Switch Up the Skirt Steak and Relish Combo

• Spicy Southwest Fusion: Swap Fresno pepper for jalapeños, add cumin and chili powder to the marinade. Serve with a corn and black bean salsa instead of zucchini salad.
• Mediterranean Herb Infusion: Replace balsamic vinegar with red wine vinegar, incorporate fresh rosemary and thyme into the marinade. Top with crumbled feta cheese and serve alongside a Greek-style salad.
• Asian Inspired Marinade: Use soy sauce and rice vinegar instead of balsamic. Add ginger and sesame oil to the marinade. Garnish with chopped scallions and serve with quick pickled cucumber ribbons.
• Smoky Chipotle Version: Blend chipotle peppers into the red pepper relish for extra heat. Marinate steak with smoky paprika and add a touch of maple syrup to balance the spice. Serve with grilled corn salad.

Balsamic Skirt Steak with Red Pepper Relish Recipe

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4.6 from 30 reviews

• Total Time: 1 hour 55 minutes
• Yield: 4 1x

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Description

Sizzling balsamic skirt steak pairs perfectly with zesty red pepper relish, creating a flavor-packed meal that delights the senses. Marinade-infused beef and tangy relish promise a culinary journey that leaves diners craving more.

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Ingredients

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Balsamic Skirt Steak with Red Pepper Relish

Main Proteins:

• 1.5 pounds (680 grams) skirt steak

Marinades and Seasonings:

• 0.25 cup (60 milliliters) balsamic vinegar
• 0.25 cup (60 milliliters) olive oil
• 2 large cloves garlic, finely chopped
• Kosher salt
• Freshly cracked black pepper
• Flaky sea salt (optional)

Red Pepper Relish Ingredients:

• 2 red bell peppers
• 1 red Fresno pepper
• 2 tablespoons (30 milliliters) balsamic vinegar
• 2 tablespoons (30 milliliters) olive oil
• 1 tablespoon (15 milliliters) honey
• 1 tablespoon (15 milliliters) chopped parsley
• 1 tablespoon (15 milliliters) chopped oregano

Zucchini Salad Ingredients:

• 1.75 pounds (794 grams) zucchini, shaved with a peeler (seedy core discarded)
• 2 tablespoons (30 milliliters) olive oil
• 2 teaspoons (10 milliliters) lemon zest
• 2 tablespoons (30 milliliters) lemon juice
• 1 tablespoon (15 milliliters) chopped parsley
• 0.5 cup (120 milliliters) freshly grated parmesan cheese

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Instructions

1. Marinate the skirt steak in a blend of balsamic vinegar, olive oil, minced garlic, salt, and pepper. Refrigerate for one hour, then allow to reach room temperature for 20 minutes.
2. Heat the grill to high temperature. Char red bell peppers and Fresno pepper on all sides for 6-8 minutes. Remove the Fresno pepper when tender, then reduce heat and continue cooking bell peppers for an additional 12 minutes.
3. After grilling, allow peppers to cool slightly. Carefully remove charred skin and stems, then finely dice the peppers.
4. Create the pepper relish by combining chopped peppers with balsamic vinegar, olive oil, honey, fresh parsley, and oregano. Season with salt and pepper, then set aside.
5. Prepare the zucchini salad by tossing shaved zucchini with olive oil, lemon zest, lemon juice, and parsley. Let the mixture rest for 10 minutes, seasoning with salt and pepper to taste.
6. Adjust grill to medium-high heat and lightly oil the grates. Cook the marinated skirt steak for 3 minutes per side, achieving desired doneness.
7. Allow the steak to rest for 5 minutes, then slice thinly against the grain.
8. Plate the sliced steak, topping with red pepper relish and serving the zucchini salad alongside. Garnish with freshly grated parmesan cheese.

Notes

• Marinate the skirt steak in a blend of balsamic vinegar, olive oil, and garlic for maximum flavor infusion and tenderness.
• Char red bell and Fresno peppers on the grill to develop a smoky, sweet flavor profile for the vibrant relish.
• Allow grilled peppers to cool slightly before peeling and chopping to create a rustic, homemade red pepper relish.
• Shave zucchini and let it sit with lemon and herbs to enhance its delicate texture and bright, fresh taste.
• Rest the steak after grilling to ensure juicy, perfectly cooked meat that’s tender when sliced against the grain.
• Finish the dish with a sprinkle of parmesan cheese to add a salty, umami element that complements the bold flavors.

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

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 5 g
• Sodium: 200 mg
• Fat: 40 g
• Saturated Fat: 10 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 90 mg