Cooked - Balsamic Skirt Steak With Red Pepper Relish & Zucchini Salad

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Home Pricing Community My Recipes

Balsamic Skirt Steak With Red Pepper Relish & Zucchini Salad

4.0

1 ½ lbs skirt steak

¼ cup balsamic vinegar

¼ cup olive oil

2 garlic cloves, finely chopped

Kosher salt and 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 parsley, chopped

1 tbsp oregano, chopped

Salt and pepper, to taste

1 ¾ lbs zucchini, shaved into ribbons

2 tbsp olive oil

2 tsp lemon zest

2 tbsp lemon juice

1 tbsp parsley, chopped

½ cup parmesan cheese, freshly grated

Marinate the steak: Combine skirt steak, balsamic vinegar, olive oil, garlic, salt, and pepper. Refrigerate for 1 hour. Let sit at room temperature for 20 minutes before grilling.
Grill the peppers: Grill red bell and Fresno peppers for 6–8 minutes, turning until charred. Lower heat, cover, and cook bell peppers 12 more minutes until soft.
Make the relish: Peel skins, remove stems, and finely chop. Combine with vinegar, olive oil, honey, parsley, oregano, salt, and pepper.
Prepare zucchini salad: Toss shaved zucchini with olive oil, lemon zest, lemon juice, parsley. Let sit 10 minutes. Season and top with parmesan before serving.
Grill the steak: Heat grill to medium-high. Grill steak 3 minutes on one side, flip and cook 3–4 minutes more. Let rest 5 minutes.
Serve: Slice steak against the grain. Plate with relish on top and salad on the side. Sprinkle with flaky sea salt if using.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥩Steak

Cuisine🇺🇸American

Occasions🍽️Dinner Party📆Everyday

Season☀️Summer

DifficultyMedium ⏰ 30m

Created 17 weeks ago

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