Balsamic & Soy Marinated Skirt Steaks w/ Charred Peppers

6
Servings
50m
Prep Time
30m
Cook Time
1h 20m
Ready In


"This is out or the September 2019 Food & Wine magazine...this simple grilled dinner is all about fresh summer produce...herbs and smashed garlic punch up the sweet pepper, and an easy marinade yields extra-juicy steak...cook time doesn't include marinating time...skirt steak may be marinated up to 8 hours or overnight..."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (323.3 g)
  • Calories 480.7
  • Total Fat - 30.7 g
  • Saturated Fat - 9.9 g
  • Cholesterol - 117.9 mg
  • Sodium - 2555.5 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 2.8 g
  • Sugars - 4.3 g
  • Protein - 41.8 g
  • Calcium - 123 mg
  • Iron - 3.4 mg
  • Vitamin C - 12.1 mg
  • Thiamin - 2.5 mg

Step 1

Stir together balsamic vinegar, soy sauce, and a pinch of salt in a large bowl. Add steak, and turn to ensure steak is evenly coated in marinade. Cover and refrigerate at least 2 hours or up to 8 hours.

Step 2

Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Toss together bell peppers, onion slices, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Place bell pepper mixture on oiled grates, and grill, uncovered turning occasionally, until charred and softened, 10 to 12 minutes. Immediately return mixture to bowl, and toss with cilantro, chive, lemon juice, and garlic. Cover with plastic wrap, and let steam 15 minutes.

Step 3

Remove steak from marinade; discard marinade. Wipe excess marinade off steak. Place steak on oiled grates, and grill uncovered turning occasionally., until lightly charred on both sides and medium-rare, 10-15 minutes. Transfer to a cutting board; let rest 15 minutes.

Step 4

Thinly slice steak against the grain; season with remaining 1/2 teaspoon pepper. Serve steak with charred pepper mixture and grilled ciabatta

Tips & Variations


No special items needed.

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