Summer Skirt Steak and Grilled Vegetables

Summer Skirt Steak and Grilled VegetablesSummer Steak

Tried this recipe last night and it was delicious.  I have been on the Whole30 program since 8/1/16 and have done pretty well but it was nice to find a recipe that I could actually eat.  The steak was so tender and vegetables had so much flavor, I ate part of my husband’s plate too.

I did use flat iron steak instead of skirt steak, I marinated it for 4 hours in the fridge then an hour on the counter before I tenderized it, marinade and all, with a meat mallet.  So, check it out and let me know what you think of the recipe.

Summer Skirt Steak and Grilled Vegetables

Recipe courtesy of Fine Cooking.com

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)
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.

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

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