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Recipe

Summer Skirt Steak and Grilled Vegetables

Scott Phillips

Servings: 4

I grill skirt steak just about every week in the summer and get really excited about all the great seasonal produce I can grill along with it. This is pure summer on a plate.

Ingredients

For the steak

  • 2 Tbs. extra-virgin olive oil
  • 2 medium cloves garlic, smashed
  • 3 4-inch sprigs fresh rosemary, bruised with the dull side of a knife
  • 3 sprigs fresh thyme, bruised with the dull side of a knife
  • Kosher salt and freshly ground black pepper
  • 1-1/2 lb. skirt steak, trimmed of excess surface fat

For the vegetables

  • 3 Tbs. chopped fresh basil
  • 3 Tbs. extra-virgin olive oil
  • 2 Tbs. balsamic vinegar
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 red bell peppers, seeded and quartered
  • 2 small yellow summer squash, sliced on a sharp diagonal 1/2 inch thick
  • 2 small zucchini, sliced on a sharp diagonal 1/2 inch thick
  • 2 ears of corn, husked
  • 1 cup cherry tomatoes, preferably a mix of colors, halved
  • 2 scallions, thinly sliced on a diagonal
  • Flaky sea salt (optional)

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 280
      Fat (g): 32
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 18
      Cholesterol (mg): 115
      Sodium (mg): 370
      Carbohydrates (g): 20
      Fiber (g): 4
      Protein (g): 42

Preparation

Marinate the steak

  • Combine the oil, garlic, rosemary, thyme, 1/2 tsp. salt, and 1/2 tsp. pepper in a baking dish or zip-top bag large enough to hold the steak. Add the steak and marinate for at least 1 hour at room temperature or up to 6 hours in the refrigerator.

Grill the vegetables and steak

  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Meanwhile, in a small bowl, combine 2 Tbs. of the basil and 1 Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and pepper and set aside.
  • Brush the peppers, squash, zucchini, and corn with 1 Tbs. oil and season generously with salt and pepper. Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes. Arrange all but the corn on a large platter and drizzle with the vinaigrette.
  • Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once, until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium rare (135°F). Transfer to a cutting board and let rest for 5 minutes.
  • Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining 1 Tbs. oil and 1 Tbs. basil. Season with salt and gently toss. Spoon half of the corn and tomato mixture over the other vegetables. Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables. Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and sea salt, if using, and serve.

Tip

Looking at a raw skirt steak, it’s easy to see the lines of fat within the striations of meat. Don’t try to remove it.  The fat adds flavor and bastes the meat as it melts away during cooking.

Reviews

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Reviews

  • LVermandel | 08/23/2015

    Excellent summer dish - exceeded my expectations. Good choice for a casual dinner party.

  • fourpatch | 08/11/2015

    Yummy. Used the veggies the next day to make a great sandwich.

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