Get ready to tantalize your taste buds with a dish that combines bold flavors and effortless elegance: Balsamic Skirt Steak with Red Pepper Relish! This mouthwatering recipe is perfect for a weeknight dinner or a special occasion, transforming a simple cut of meat into a gourmet experience in just 25 minutes. Imagine juicy, marinated steak paired with a vibrant relish that adds a pop of color and flavor to your plate. Trust us, this is one recipe you won’t want to miss—your dinner guests will be begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 1/2 cup balsamic vinegar
- 1 red bell pepper, chopped
- 1/4 cup olive oil
- Salt to taste
- Pepper to taste
Instructions
- Remove the skirt steak from refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- In a shallow dish, whisk together balsamic vinegar and 2 tablespoons of olive oil to create a marinade. Season the marinade with salt and freshly ground black pepper.
- Place the skirt steak in the marinade, turning to coat both sides evenly. Let it marinate for 10 minutes, allowing the flavors to penetrate the meat.
- While the steak marinates, heat a large cast-iron skillet or grill pan over medium-high heat. Add the remaining olive oil to the pan.
- Remove the steak from the marinade, letting excess drip off. Pat the steak dry with paper towels to ensure proper searing.
- Place the steak in the hot skillet and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness.
- For the red pepper relish, dice the red bell pepper into small, uniform pieces.
- Once the steak is cooked, transfer to a cutting board and let rest for 5-7 minutes to allow juices to redistribute.
- While the steak rests, quickly sauté the chopped red pepper in the same skillet for 2-3 minutes until slightly softened.
- Slice the steak against the grain into thin strips to ensure tenderness.
- Plate the sliced steak and top with the warm red pepper relish. Drizzle any remaining pan juices over the meat for extra flavor.
- Serve immediately, garnishing with fresh herbs like parsley or thyme if desired.
Tips
- Bring to Room Temperature: Always remove the skirt steak from the refrigerator 30 minutes before cooking. This helps achieve a perfectly cooked steak with a nice sear.
- Marinate for Maximum Flavor: Let the steak marinate in the balsamic mixture for at least 10 minutes. This allows the flavors to deeply penetrate the meat, enhancing the overall taste.
- Sear for Perfection: Make sure your skillet is hot before adding the steak. A good sear locks in juices and creates a delicious crust.
- Use a Meat Thermometer: For precise doneness, consider using a meat thermometer. Aim for 130°F for medium-rare and adjust according to your preference.
- Let It Rest: After cooking, let the steak rest for 5-7 minutes. This step is crucial as it allows the juices to redistribute, ensuring each bite is tender and juicy.
- Sauté the Peppers Quickly: When making the red pepper relish, sauté the peppers just until softened. You want to retain some crunch for texture.
- Slice Against the Grain: To ensure tenderness, always slice the steak against the grain. This makes for easier chewing and enhances the overall eating experience.
- Garnish for Presentation: A sprinkle of fresh herbs like parsley or thyme not only adds a pop of color but also elevates the dish's flavor profile.
Nutrition Facts
Calories: 341kcal
Carbohydrates: 5g
Protein: 20g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 60mg
