WEEKDAYS 1e|12c|p

Skirt Steak with Roasted Pepper Salsa

Michael Symon
|
Servings: 4
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easy
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15 to 30 min

Super easy and delicious!


  • Ingredients
  • step-by-step directions
Ingredients
Roasted Pepper Salsa:
  • 2 tablespoons + 1 teaspoon olive oil (divided)
  • 2 cloves garlic
  • 1 red bell pepper (stemmed, seeded, cut into quarters)
  • 1 yellow bell pepper (stemmed, seeded, cut into quarters)
  • 2 long hot peppers (stemmed, seeded, cut into quarters)
  • 1 red onion (peeled, cut into quarters)
  • 1 lime (juiced)
  • 2-3 tablespoons sherry vinegar
  • 5-6 basil leaves (roughly chopped)
  • Kosher salt and freshly ground pepper (to taste)
Skirt Steak:
  • 2 pounds skirt steak
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt and freshly ground pepper (to taste)
Directions
  • For the Roasted Pepper Salsa: Preheat grill to medium-high.
  • On a small sheet of foil, place garlic cloves and drizzle with 1 teaspoon of olive oil. Wrap to cover garlic completely, and place on the grill. Grill until garlic is golden and softened, about 10-15 minutes. Remove from heat and set aside to cool. Unwrap and remove cloves from peel, discard peels and set aside.
  • In a large bowl, add red pepper, yellow pepper, long hots, onion, and 1 tablespoon of olive oil. Toss to coat, and season with salt and pepper. Transfer vegetable mixture to grill, and cook, turning halfway through, until charred and tender, about 4-5 minutes. Remove from heat and set aside.
  • In the carafe of a food processor fitted with the blade attachment, add grilled garlic, grilled vegetable mixture, lime juice, remaining 1 tablespoon of olive oil and sherry vinegar. Pulse until chunky. Add basil, and pulse just until just incorporated. Season with salt and pepper and set aside.
  • For the Skirt Steak: Preheat grill to medium-high.
  • On a clean workspace, season skirt steak with salt and pepper, and drizzle with olive oil and balsamic vinegar. Transfer to grill and cook without moving for 3-4 minutes per side, until you get a deep char and the steak is cooked to medium-rare.
  • Remove steak to a cutting board, tent with foil and rest for 5 minutes. Slice the steak thinly against the grain, then serve with the roasted pepper salsa spooned on top.
  • Tip: Use any leftover roasted red pepper salsa to spice up a grilled cheese sandwich!
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