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Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad: A Flavor-Packed Summer Feast

  • Author: Chef Mia
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 53 minutes
  • Yield: 4 1x
  • Method: Main Course
  • Cuisine: American

Description

This Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad is a perfect summer feast. The steak is marinated in a tangy balsamic glaze, then grilled to perfection and topped with a sweet and smoky red pepper relish. A fresh zucchini salad with herbs and lemon vinaigrette completes the dish, making it light, flavorful, and satisfying.

Ingredients

Scale
  • For the Steak and Marinade:
  • 1.5 lbs skirt steak
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Red Pepper Relish:
  • 2 red bell peppers, diced
  • 1/4 cup finely chopped red onion
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon fresh basil, chopped
  • Salt and pepper to taste
  • For the Zucchini Salad:
  • 2 medium zucchinis, spiralized or thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. 1. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, salt, and pepper to make the marinade.
  2. 2. Place the skirt steak in a resealable bag or shallow dish, pour the marinade over it, and seal or cover. Refrigerate for at least 30 minutes (or up to 4 hours).
  3. 3. While the steak marinates, prepare the red pepper relish: In a small bowl, combine diced red bell peppers, red onion, balsamic vinegar, olive oil, basil, salt, and pepper. Stir well and set aside to let flavors meld.
  4. 4. Make the zucchini salad: In a medium bowl, toss the spiralized or sliced zucchini with parsley, lemon juice, olive oil, salt, and pepper. Set aside.
  5. 5. Preheat a grill or grill pan to high heat (about 450°F). Remove steak from marinade and pat dry.
  6. 6. Grill the skirt steak for 3-4 minutes per side for medium-rare, or until desired doneness. Let rest for 5 minutes before slicing against the grain.
  7. 7. Slice the steak thinly against the grain. Serve topped with the red pepper relish and alongside the zucchini salad.

Notes

For best results, allow the steak to come to room temperature before grilling. The red pepper relish can be made a day ahead and refrigerated. If you don’t have a spiralizer, use a vegetable peeler to create zucchini ribbons.

Nutrition

  • Calories: 450
  • Sugar: 8g
  • Fat: 28g
  • Carbohydrates: 12g
  • Protein: 35g

Find it online: https://exorecipes.com/balsamic-skirt-steak-relish-salad/