Ingredients
Scale
- 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)
- 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
- 1 ¾ lbs zucchini, shaved into ribbons (discard seedy core)
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 tablespoon parsley, chopped
- ½ cup parmesan cheese, freshly grated
Instructions
- Marinate the Steak: Combine skirt steak, balsamic vinegar, olive oil, garlic, salt, and pepper. Refrigerate for 1 hour. Let rest at room temperature for 20 minutes before grilling.
- Make the Red Pepper Relish: Grill bell peppers and fresno pepper until charred. Peel skins, remove stems, chop finely, and mix with balsamic vinegar, olive oil, honey, parsley, oregano, salt, and pepper.
- Prepare the Zucchini Salad: Toss shaved zucchini with olive oil, lemon zest, lemon juice, and parsley. Let sit 10 minutes, then season with salt and pepper. Sprinkle with parmesan before serving.
- Grill the Steak: Heat grill to medium-high, lightly oil grates. Cook steak 3–4 minutes per side until desired doneness. Rest 5 minutes, slice against the grain.
- Serve: Arrange steak slices on a platter, top with flaky sea salt and red pepper relish. Serve zucchini salad on the side, topped with parmesan.
Notes
- Use skirt steak for best flavor; flank steak works as an alternative.
- Let steak rest after marinating to retain juices.
- Salad can be prepped ahead of time; add parmesan just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American