Balsamic and Soy Marinated Skirt Steaks with Charred Peppers

3.5
(2)
2 Reviews

This simple grilled dinner is all about fresh summer produce. Herbs and smashed garlic quickly infuse charred sweet peppers, capturing their heat straight from the grill.

By
Kelsey Jane Youngman
Photo of Kelsey Youngman
Kelsey Jane Youngman

Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.

Expertise: recipe development, cooking, baking, food styling.

Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks."

Food & Wine's Editorial Guidelines
Updated on July 20, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
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Balsamic and Soy Marinated Skirt Steak
Photo: Victor Protasio
Active Time:
50 mins
Total Time:
1 hr 20 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 1/4 cup balsamic vinegar

  • 1/4 cup low-sodium soy sauce or tamari

  • 1 1/2 teaspoon plus a pinch of kosher salt, divided

  • 2 pounds skirt steak, trimmed and cut into 6-inch pieces

  • 1 pound mini sweet peppers

  • 1 (13-ounce) onion, cut into 1/2-inch-thick slices

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon black pepper, divided

  • 1/2 cup chopped fresh cilantro

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, smashed

  • Grilled ciabatta, for serving

Directions

  1. Stir together balsamic vinegar, soy sauce, and a pinch of salt in a large bowl. Add steak, and turn to ensure steak is evenly coated in marinade. Cover and refrigerate at least 2 hours or up to 8 hours.

  2. Preheat a grill to medium-high (400°F to 450°F), or heat a grill pan over medium-high. Toss together bell peppers, onion slices, olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a medium bowl. Place bell pepper mixture on oiled grates, and grill, uncovered, turning occasionally, until charred and softened, 10 to 12 minutes. Immediately return mixture to bowl, and toss with cilantro, chives, lemon juice, and garlic. Cover with plastic wrap, and let steam 15 minutes.

  3. Remove steak from marinade; discard marinade. Wipe excess marinade off steak. Place steak on oiled grates, and grill, uncovered, turning occasionally, until lightly charred on both sides and medium-rare, 10 to 15 minutes. Transfer to a cutting board; let rest 15 minutes.

  4. Thinly slice steak against the grain; season with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper. Serve steak with charred pepper mixture and grilled ciabatta.

Make Ahead

Skirt steak may be marinated up to 8 hours or overnight.

Suggested Pairing

Intense, smoky Petite Sirah.

Originally appeared: September 2019

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