Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad

When the warm months roll around, nothing says summer quite like a grilled skirt steak paired with fresh, vibrant vegetables. This Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad is the perfect combination of juicy, caramelized beef, sweet and tangy roasted peppers, and a light, refreshing zucchini salad. Whether you’re hosting a backyard barbecue or looking for a weeknight dinner that feels a little more special, this recipe is your ultimate flavor-packed summer feast.

From the moment you grill the peppers to the first bite of tender skirt steak, this dish delivers layers of flavor and texture. The balsamic marinade enhances the beef with a rich, tangy depth, while the red pepper relish adds sweetness and a subtle kick. The zucchini salad keeps the dish light and refreshing, balancing the bold flavors of the steak and relish beautifully.

Why You’ll Love This Recipe

• Bold, layered flavors: The combination of balsamic, garlic, and charred peppers creates a flavor explosion.
• Perfect summer meal: Grilling and fresh produce make this a light but satisfying dinner.
• Quick prep with big impact: Most of the prep work is hands-off, and the grilling takes just a few minutes.
• Fresh and vibrant: The zucchini salad brings brightness and crunch.
• Impressive presentation: Sliced steak topped with colorful red pepper relish looks restaurant-worthy.
• Flexible and adaptable: Easily scale up for larger gatherings or swap ingredients to suit your taste.

Ingredients Breakdown

For the Steak

• 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, for serving)

For the Red Pepper Relish

• 2 red bell peppers
• 1 red Fresno pepper
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon parsley, chopped
• 1 tablespoon oregano, chopped
• Salt and pepper, to taste

For the Zucchini Salad

• 1 ¾ lbs zucchini, shaved into ribbons (discard the seedy core)
• 2 tablespoons olive oil
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon parsley, chopped
• ½ cup Parmesan cheese, freshly grated

Tools & Equipment Needed

• Grill or grill pan
• Sharp chef’s knife and cutting board
• Large bowl for marinating steak
• Medium bowl for red pepper relish
• Salad bowl for zucchini
• Vegetable peeler or mandoline for zucchini ribbons
• Tongs for grilling
• Spoon for mixing and serving

Step-by-Step Instructions

1. Marinate the Steak

In a medium bowl, combine skirt steak, balsamic vinegar, olive oil, garlic, salt, and pepper. Mix well to coat the steak thoroughly.

• Refrigerate for 1 hour to allow the flavors to infuse.
• Bring to room temperature 20 minutes before grilling for even cooking.

Tip: Skirt steak benefits from a quick marinade. Avoid over-marinating to maintain its tender texture.

2. Make the Red Pepper Relish

Preheat the grill to high heat. Grill the red bell peppers and Fresno pepper for 6–8 minutes, turning occasionally until charred on all sides.

• Remove the Fresno once tender.
• Reduce heat, cover, and grill bell peppers for another 12 minutes until soft.
• Cool slightly, peel off charred skins, remove stems, and finely chop.

In a medium bowl, combine chopped peppers with balsamic vinegar, olive oil, honey, parsley, and oregano. Season with salt and pepper to taste. Set aside.

Pro Tip: Grilling the peppers adds natural sweetness and smoky flavor that elevates the relish.

3. Prepare the Zucchini Salad

Use a vegetable peeler or mandoline to shave zucchini into thin ribbons, discarding the seedy core. Place in a large bowl and toss with:

• Olive oil
• Lemon zest
• Lemon juice
• Parsley

Let the salad sit for at least 10 minutes to allow the flavors to meld. Just before serving, season with salt and pepper and sprinkle with Parmesan cheese.

Tip: Shaved zucchini wilts slightly while retaining crunch—perfect for a fresh, vibrant salad.

4. Grill the Steak

Heat the grill to medium-high and lightly oil the grates.

• Grill the steak for 3 minutes on one side until a crust forms.
• Flip and cook another 3–4 minutes, or until your desired doneness (medium is recommended for skirt steak).

Transfer to a cutting board and rest for 5 minutes before slicing against the grain into thin strips.

Resting the steak ensures juices redistribute, keeping it juicy and tender.

5. Serve

Arrange sliced steak on a platter and sprinkle with flaky sea salt if desired. Spoon over the red pepper relish and serve alongside the zucchini salad, garnished with Parmesan.

Presentation Tip: Use a large serving platter and alternate steak slices with relish for a visually appealing display.

Tips & Variations

Steak Alternatives

• Flank steak or hanger steak can substitute for skirt steak. Adjust cooking times slightly.

Pepper Relish Variations

• Add roasted yellow or orange peppers for more color.
• Include a touch of red wine vinegar for extra acidity.

Zucchini Salad Ideas

• Add shaved carrots or radishes for additional crunch.
• Use arugula or spinach for a leafy green twist.

Marinade & Flavor Adjustments

• For extra depth, add a teaspoon of Dijon mustard to the steak marinade.
• Increase garlic for more punch or reduce balsamic for a lighter flavor.

Flavor Profile & Pairings

This dish offers a balanced mix of sweet, tangy, smoky, and fresh flavors:

• Steak: Rich, savory, and charred with a subtle balsamic tang.
• Red Pepper Relish: Sweet, slightly smoky, and aromatic with herbs.
• Zucchini Salad: Crisp, zesty, and refreshing, balancing the bold steak.

Suggested Pairings:

• Light side of grilled corn or herb roasted potatoes.
• Simple green salad with vinaigrette for freshness.

Nutritional Overview (Estimated per Serving)

Nutrient	Amount (Approx.)
Calories	460 kcal
Protein	38 g
Carbohydrates	12 g
Fat	28 g
Fiber	3 g
Sugar	6 g

Note: Nutritional values are approximate and may vary depending on ingredient brands.

Make-Ahead & Meal Prep Tips

• Marinate steak in advance: Up to 2 hours in the fridge for convenience.
• Prep peppers: Roast and peel peppers ahead of time; store in an airtight container in the fridge for up to 2 days.
• Zucchini ribbons: Can be prepped a few hours ahead; toss with lemon and oil just before serving.

FAQs

1. Can I cook this steak indoors?
Yes. Use a grill pan or broiler. Cook times remain similar; ensure a hot surface for a good sear.

2. How can I make it more spicy?
Add a diced Fresno or jalapeño to the red pepper relish or a pinch of crushed red pepper.

3. Can I use a different vinegar?
Apple cider vinegar works, but balsamic provides the signature sweetness.

4. What is the best way to slice skirt steak?
Always slice against the grain for maximum tenderness.

5. Can the zucchini salad be made in advance?
Yes, but for best texture, toss with Parmesan just before serving.

Cooking Timeline (At a Glance)

Stage	Time
Marinate Steak	1 hour
Rest Steak	20 minutes
Roast Peppers	18–20 minutes
Prep Zucchini Salad	10 minutes
Grill Steak	6–7 minutes
Total	1 hour 45 minutes

Serving Suggestions

• Serve on a large platter for family-style meals.
• Garnish with fresh parsley or oregano for color.
• Pair with crusty bread to soak up any juices from the steak and relish.

Recipe Variations

1. Mediterranean Twist: Add olives, capers, and feta to the zucchini salad.
2. Spicy Kick: Include roasted red chili flakes in the relish.
3. Summer Veggie Mix: Add grilled eggplant or squash ribbons alongside zucchini.
4. Herb-Infused Steak: Marinate with fresh rosemary or thyme in addition to garlic.

Ingredient Spotlight

Skirt Steak

• Known for rich flavor and quick-cooking qualities.
• Always slice against the grain to avoid chewiness.
• Perfect for marinating due to its thin, fibrous structure.

Red Bell Peppers

• Naturally sweet and smoky when grilled.
• High in vitamin C and antioxidants.
• Charred skins enhance depth and aroma in relish.

Pro Cooking Tips

• Oil your grill grates lightly to prevent sticking.
• Let steak rest before slicing to retain juices.
• Peel peppers while warm for easier skin removal.
• Shave zucchini with a peeler for uniform ribbons that dress beautifully.

Storage & Freezing Guide

• Steak and relish: Store separately in airtight containers for up to 3 days.
• Zucchini salad: Best eaten fresh, but can refrigerate for a day.
• Reheating: Gently reheat steak and relish; add fresh zucchini and Parmesan when serving.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	460 kcal
Protein	38 g
Carbohydrates	12 g
Fat	28 g
Fiber	3 g
Sugar	6 g
Dietary Notes	Gluten-Free, Nut-Free, High Protein, Low Carb-Friendly

Expanded Conclusion

This Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad is a celebration of summer flavors. Juicy, balsamic-infused steak, sweet and aromatic red pepper relish, and a crisp, zesty zucchini salad create a perfect harmony of tastes and textures.

Whether serving a dinner for friends, impressing at a barbecue, or enjoying a casual family meal, this dish is visually stunning, full of flavor, and satisfying. It’s one of those meals where each bite is a combination of juicy beef, sweet peppers, and refreshing zucchini ribbons—simple ingredients elevated to something extraordinary.

Make this summer, bring your grill to life, and let this flavor-packed feast become a seasonal favorite in your home kitchen.

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