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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- After grilling, allow peppers to cool slightly. Carefully remove charred skin and stems, then finely dice the peppers.
- 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.
- 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.
- Adjust grill to medium-high heat and lightly oil the grates. Cook the marinated skirt steak for 3 minutes per side, achieving desired doneness.
- Allow the steak to rest for 5 minutes, then slice thinly against the grain.
- 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