It's a good weekend to grill, don't you think? So, get away from the same old burgers and hot dogs and throw this inexpensive cut of steak on the grill. You'll thank me, I promise. If it's too cold where you're at, use an indoor grill pan or even a skillet.
We still have a few days left of holiday eating, so this seemed like the perfect time for some good ol' meat and potatoes.
Skirt Steak with Red Pepper Relish
- 6-8 oz. piece of skirt steak
- 1/4 c. balsamic vinegar, plus another splash
- 1 T. honey
- 1 garlic clove, minced
- 1 tsp. crushed red pepper
- 1/4 small yellow onion, diced
- 1/3 jalapeno, diced
- 1/4 roasted red bell pepper, diced
- 2 T. chopped parsley
- 4 fingerling potatoes
- olive oil
Whisk together the balsamic vinegar, honey, garlic and crushed red pepper. Put the steak in a plastic storage bag and pour the marinade over. Seal and massage the marinade into the meat. Refrigerate for at least 2 hours and up to overnight.
Preheat the oven to 350 degrees.
Slice the potatoes thinly, leaving one edge in tact so that they have an accordion-like appearance. Put them in a small pan, drizzle with olive oil, and season with salt and pepper. Roast in the oven until they are fork-tender; approximately 35-40 minutes.
Take the steak out of the refrigerator. It will need to be at room temperature for about 30 minutes before cooking.
When the potatoes are almost done, heat a grill pan. Drizzle it with olive oil. Remove the steak from the marinade and season it with salt and pepper. Put it on the grill and cook it for 3-4 minutes per side for medium rare.
While the steak cooks, heat 1 T. of olive oil in a small pan. Add the onion and jalapeno and season with salt. Let them soften for 6-7 minutes.
Let the steak rest for 10 minutes before slicing it against the grain. While it rests, mix the roasted red pepper with the onion mixture. Add in the additional splash of balsamic vinegar and parsley, stir, and season with salt and pepper.
Plate the steak with the potatoes alongside. Top the steak with the red pepper relish.