Grilled Marinated Skirt Steak with Peperonata is a dish you’ll want to put on repeat all summer long! The skirt steak is marinated in a balsamic vinegar and soy sauce combination, cooks quickly on the grill and pairs perfectly with peperonata, a delicious olive-oil braised bell pepper and onion combination.
The inspiration behind this recipe:
The weather this past weekend was perfect for outdoor grilling. As with everyone these days, we’re trying to not be wasteful and use things that need to get used before buying anything else.
We’ve been working on a bag of Costco sea scallops and some ready-made meals in our freezer. A skirt steak I dropped into a marinade in a zipper-top bag last summer and then froze because we ended up not getting to it was next on our list.
First of all, I don’t recommend placing the steak in the marinade, putting it in the freezer and forgetting about it for eight months! Two months in the freezer? Absolutely!
I was pleasantly surprised even after it had been in the freezer in the marinade for that long. We had a bunch of bell peppers to use so here is Grilled Marinated Skirt Steak with Peperonata!
What is skirt steak?
Skirt steak is a long, flat piece of meat from below the ribs with plenty of connective tissue. It can be quite long–up to two feet long! Skirt steak is one of the most flavorful cuts from the cow however, it’s also one of the toughest. Here’s more information about skirt steak from Beef It’s What’s for Dinner.
Because it has a loose structure, skirt steak absorbs the flavor of marinades quite well. The best way to cook a skirt steak is quickly at high heat so it’s perfect for grilling!
What is peperonata?
Peperonata is a versatile, rustic Italian vegetable dish of stewed bell peppers, onions, tomatoes, garlic, capers and fresh herbs. It’s served hot, warm or cold as antipasto, a side dish, condiment, tossed with pasta, on pizza or on bread. It’s perfect with grilled meat, poultry and fish.
How to make Grilled Marinated Skirt Steak with Peperonata:
- Mix up the marinade. The marinade is made with simple ingredients you probably already have in your pantry:
- Soy sauce
- Balsamic vinegar
- Olive oil
- Tomato paste
- Place the steak in the marinade using either a large plastic zipper-top bag or non-reactive bowl.
- Marinate for 8 hours or overnight.
- While the skirt steak is marinating or right before grilling, make the peperonata.
- Typically, only sweet red, yellow and orange peppers are used, but I used what I had which was a combination. Use red or white onion.
- Cook the peppers, onions and garlic until they’re nice and soft.
- Add diced tomato, capers, red wine vinegar and fresh herbs. Basil is typically used in peperonata however our basil plants just went in and I didn’t want to start plucking leaves from them. I have an abundance of oregano that’s back from last year so I used that and parsley. So good!!
- Then, grill the skirt steak. Remove from the marinade, pat dry and place on a preheated grill. Three to five minutes per side is all it needs!
- Let it rest then thinly slice against the grain. If your skirt steaks are long, you’ll want to cut them in half widthwise, then slice against the grain. You’ll be amazed at how tender this tough cut can be!
- Serve with the peperonata….
Uses for leftover peperonata:
If you have leftover peperonata, use the rest:
- On bread
- On pizza
- Tossed with pasta
- In an omelet, frittata or in shakshuka
- Add chickpeas and serve over rice
- Oven Fries with Spicy Pesto Aioli
- Spinach Parmesan Ranch Twice Baked Potatoes with Parmesan Crumb Topping
- Perfect Roasted Potato Wedges
More great grilled meat recipes!
- Indian-Style Beef Kabobs with Cilantro – Coconut Sauce
- Japanese Beef and Shishito Pepper Skewers
- Mojo Pork Skewers and Pepper Jelly Glazed Sweet Potatoes
- Grilled Turkish Ground Lamb Kebabs
- Bourbon Marinated Pork Tenderloin with Peach Watermelon Salsa
- Spice-Rubbed Pork Tenderloin with Peach Chipotle Barbecue Sauce
- SKIRT STEAK AND MARINADE
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 6 tablespoons soy sauce
- 2 tablespoons tomato paste
- 3 cloves of garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1 to 1 1/2 pounds skirt steak
- 1/4 cup olive oil
- 1 large red bell pepper, seeded, membranes removed and sliced 1/4-inch thick
- 1 large yellow bell pepper, seeded, membranes removed and sliced 1/4-inch thick
- 1 large green bell pepper, seeded, membranes removed and sliced 1/4-inch thick
- 1 medium red onion, thinly sliced from the top down
- 10 cloves of garlic, sliced
- Salt, to taste
- 1 large tomato, seeded and chopped
- 2 tablespoons drained capers
- 1 tablespoon red wine vinegar, or to taste
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- Freshly ground black pepper, to taste
- SKIRT STEAK AND MARINADE: Combine all ingredients in a large zipper-top bag or nonreactive bowl. Marinate 8 hours or overnight.
- PEPERONATA: Heat oil in a large skillet or saute pan over medium-high heat.
- Add the peppers, onion, garlic and salt to taste.
- Reduce heat to medium-low and cook, stirring occasionally until vegetables are soft, approximately 10-15 minutes, stirring often.
- Add the chopped tomato, capers, red wine vinegar and crushed red pepper flakes. Cook another 2-3 minutes.
- Add the parsley, oregano and additional salt and black pepper to taste. Cover and take off the heat.
- COOK THE SKIRT STEAK: Preheat a grill to medium-high. Drain the steaks from the marinade and pat dry.
- Grill the steaks 3-5 per side or to desired doneness. Let the steaks rest 5 minutes.
- Slice against the grain. Serve with peperonata.
Amount Per Serving: Calories: 978Total Fat: 71gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 114mgSodium: 3000mgCarbohydrates: 32gFiber: 7gSugar: 13gProtein: 55g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.