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Grilled Skirt Steak with Red Peppers & Onions

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
  • Total Time
    Prep: 30 min. + marinating Grill: 20 min..
  • Makes
    6 servings


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

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