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Skirt Steak with Roasted Red Pepper Relish

Name: Skirt Steak with Roasted Red Pepper Relish
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Beef
Ingredients: FOR THE STEAK:; 3 tablespoons balsamic vinegar; 1 tablespoon olive oil, plus more for brushing the pan; 1 teaspoon dijon mustard; 2 cloves garlic, minced; Salt and freshly ground black pepper; 1 skirt steak, about 3 pounds, or 2 smaller skirt steaks, about 1% to 1½ pounds each; FOR THE ROASTED RED; PEPPER RELISH:; 1 cup chopped roasted red peppers, from water-packed jar; 3 tablespoons chopped fresh parsley or basil; 2 tablespoons minced red onion; Salt and freshly ground black pepper

Beef

servings

10 minutes

active time

10 to 15 minutes

total time

Start Cooking

Ingredients

FOR THE STEAK:

3 tablespoons balsamic vinegar

1 tablespoon olive oil, plus more for brushing the pan

1 teaspoon dijon mustard

2 cloves garlic, minced

Salt and freshly ground black pepper

1 skirt steak, about 3 pounds, or 2 smaller skirt steaks, about 1% to 1½ pounds each

FOR THE ROASTED RED

PEPPER RELISH:

1 cup chopped roasted red peppers, from water-packed jar

3 tablespoons chopped fresh parsley or basil

2 tablespoons minced red onion

Salt and freshly ground black pepper

Directions

1. In a large zip-top bag or container with a lid, combine the balsamic vinegar, olive oil, dijon mustard, garlic, ½ teaspoon salt, and ¼ tea- spoon black pepper. Add the steak, and turn to coat. If you have the time, marinate for 30 minutes or up to 10 hours in the refrigerator.

2. Coat a large grill pan or griddle with olive oil, and preheat to medium- high. Remove the steak from the marinade, discard the marinade, and add the steak to the hot pan. Cook for 3 to 5 minutes per side for rare to medium-rare (140°F on an instant-read thermometer for rare), or longer for more fully cooked steak. Remove the steak from the heat, and let rest for 5 minutes.

3. Meanwhile, to make the relish, in a mediumbowl, combinetheroasted red peppers, fresh parsley (or basil), and red onion. Mix well, and season to taste with salt and black pepper.

4. Slice the steak crosswise, against the grain, into thin strips.

5. Reserve half ofthe steak for the Cheesy Steak and Potato Hash (page 82) or another future meal. Refrigerate for up to 3 days.

6. Serve the remaining steak with the roasted red pepper relish spooned over top.

Notes

SERVING SUGGESTION: For a complete and filling meal, serve the steak with your favorite raw or steamed vegetable and a starchy side, such as rice, beans, pasta, potatoes, sweet potatoes, quinoa, couscous, or whole grain bread. For more inspiration, check out my Meal Prep 101 tips 23, 24, and 25.