Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad

• total time: 4 hours 43 minutes

Ingredients

Ingredients (Steak & Marinade)

600g (1.3 lb) skirt steak

¼ cup balsamic vinegar

2 tbsp olive oil

2 cloves garlic, minced

1 tsp Dijon mustard

1 tsp honey

1 tsp fresh thyme (or ½ tsp dried)

Salt & black pepper

Ingredients (Red Pepper Relish)

2 red bell peppers, roasted, peeled & chopped

1 tbsp olive oil

1 small shallot, finely diced

1 tbsp balsamic vinegar

½ tsp chili flakes (optional, for heat)

Salt & pepper, to taste

Ingredients (Zucchini Salad)

2 medium zucchinis, shaved into ribbons

1 tbsp lemon juice

1 tbsp olive oil

2 tbsp fresh parsley or basil, chopped

Salt & pepper

Shaved Parmesan (for topping, optional)

Directions

Marinate steak – Mix balsamic, olive oil, garlic, mustard, honey, thyme, salt & pepper. Coat steak and marinate 30 min (up to 4 hrs for max flavor).

Make relish – In a skillet, sauté shallot in olive oil until soft. Add roasted peppers, balsamic, and chili flakes. Cook 5 min, then mash lightly into a chunky relish.

Prepare zucchini salad – Toss zucchini ribbons with lemon juice, olive oil, herbs, salt & pepper. Top with shaved Parmesan if desired.

Cook steak – Heat grill or skillet on high. Sear steak 3–4 min per side (medium-rare) or to desired doneness. Rest 5 min, then slice thinly against the grain.

Serve – Plate sliced steak with red pepper relish on top and zucchini salad on the side.