Grilled Skirt Steak with Red Peppers & Onions Recipe

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Grilled Skirt Steak with Red Peppers & Onions Recipe photo by Taste of Home

Grilled Skirt Steak with Red Peppers & Onions Recipe

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This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. —Cleo Gonske, Redding, California

Featured In: Your August Meal Plan

MAKES:

6 servings

TOTAL TIME:

Prep: 30 min. + marinating Grill: 20 min..

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

6 servings

TOTAL TIME:

Prep: 30 min. + marinating Grill: 20 min..

Ingredients

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Directions

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender.
Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes.
Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine. Yield: 6 servings.

Originally published as Grilled Skirt Steak with Red Peppers & Onions in TasteofHome.com 2017

Nutritional Facts

1 serving: 461 calories, 32g fat (7g saturated fat), 67mg cholesterol, 311mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 32g protein.

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade.
In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender.
Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes.
Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine. Yield: 6 servings.