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Grilled Marinated Skirt Steak with Peperonata - Overhead hero shot of dish on white oval platter with meat fork
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4.73 from 11 votes

Grilled Marinated Skirt Steak with Peperonata

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.
Prep Time20 minutes
Cook Time40 minutes
Additional Time8 hours
Total Time9 hours
Course: Beef
Cuisine: Italian
Diet: Diabetic, Gluten Free
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Skirt Steak and Marinade

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 6 tablespoons soy sauce
  • 2 tablespoons tomato paste
  • 3 cloves garlic minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 1 1/2 pounds skirt steak

Peperonata

  • 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 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

Instructions

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.
  • Preheat a grill to medium-high. Drain the steaks from the marinade and pat dry.
  • Grill the steaks for 3-5 minutes per side or to the desired doneness. Let the steaks rest for 5 minutes.
  • Slice against the grain. Serve with peperonata.

Notes

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
MAKE AHEAD:
  • The marinade can be made 2-3 days ahead of time.  Keep refrigerated.
  • The peperonata can be made 1-2 days ahead of time.  Reheat on low heat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 607kcal | Carbohydrates: 22g | Protein: 43g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1811mg | Potassium: 1133mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2278IU | Vitamin C: 187mg | Calcium: 90mg | Iron: 6mg