Skirt Steak with Roasted Pepper & Peach Salsa
Skirt Steak with Roasted Pepper & Peach Salsa
This perfectly cooked skirt steak with a fresh roasted red pepper and peach salsa is a perfect summer dinner for a weekend or special night. I love to pair this with melting potatoes served with a romesco sauce. A high emphasis on roasted red peppers two ways. Bringing in a freshness with the salsa and a creamy umami spin with the romesco sauce. This is busting with flavor and always devoured.
What You'll Need
- Skirt Steak – I prefer outside skirt steak. You can read more about skirt steak below.
- Roasted Red Peppers – Sweet & smoky. Perfect for grilled meat.
- Peach – We’re going to grill it to give it a smoky sweet flavor.
- Peach Preserves – Enhances the sweet peachy flavor.
- Shallot – A sweeter lighter onion flavor.
- Garlic
- Calabrian Chili Pepper – Adds some heat!
- Sherry Vinegar – Wakens things up. Substitute apple cider vinegar if needed.
- Walnuts – Toast over medium heat in a pan until golden or on a sheet pan in the oven at 375° for about 10 minutes or until fragrant.
- Basil – Fresh is best.
Roasted Red Pepper & Peach Salsa
Roasted Red Peppers
- Short Cut: Buy pre-made jarred roasted red peppers to use in the salsa.
- Roast your own:
- Char a fresh red pepper over an open flame or under the broiler until blackened on all sides. Place in an airtight container to cool for 10 minutes. The steam will help the skin separate from the flesh to be easily peeled off.
- Using your fingers peel off the skin. Remove the stem and seeds then slice & dice.
Grill the Peaches
- Cut in half and remove the pit – Cut the peach around the equator all the way around. Turn each half in opposite directions to split in half. Carefully remove the pit.
- Oil the grates of the grill or pan as well as the peaches so they don’t stick.
- Heat the grill or pan over medium-high heat.
- Place the peaches flesh side down and allow to cook for about 3-4 minutes. There should be nice grill marks. Turn and cook another 3 minutes.
- Slice & Chop – Slice the peach halves into slices. Cut each slice in half length wise and then chop.
Combine the Ingredients to Make the Salsa
- 2 tbsp peach preserves
- 1 tsp Sherry vinegar
- 1 tsp Calabrian chili, minced
- 2 Tbsp Shallots, chopped
- 1 Garlic Clove, minced
- 1/2 cup Roasted Red Peppers, chopped
- 1/2 cup Grilled Peaches, chopped
- 1/4 cup toasted walnuts
- 1/4 cup basil, chiffonade or roughly torn
Marinate the Skirt Steak
- Silver Skin: If your skirt steak has one be sure to trim off the tough membrane which is called silver skin. It does not get more tender while marinating or cooking so it’s best to remove it.
- Peel back the skin using your fingers then angle your knife and position it between the membrane and meat. Gradually slice to aid in the removal while you continue to pull back on the silver skin as you go.
Simple Marinade for Skirt Steak
Balsamic Vinegar, Worcestershire Sauce, Olive Oil, Grated Garlic & Salt and Pepper
How long to Marinate?
Allow the skirt steak to marinate for 30 minutes at room temperature or up to 2 hours in the fridge. You do not want to marinate the skirt steak for too long or else the acid will break down the protein too much and it will become mushy.
Grill the Skirt Steak
High Heat :
- Skirt steak is best cooked over high heat.
- Cook it on the grill, in a pan or under the broiler.
Cook for 3-4 minutes per side:
- Skirt steak is a thinner cut of meat so you only need about 3-4 minutes per side.
- It is best cooked to medium-rare – medium temperature so it doesn’t become too tough since it is a chewier cut of steak.
- Remove the steak when the internal temperature reaches 128° for medium-rare and 138° for medium.
Rest:
- Allow the steak to rest for 10-15 minutes to allow the juices to redistribute into the meat.
Slice:
- Slice the skirt steak into thin slices against the grain which will made it more tender.
What is Skirt Steak?
Skirt Steak is a very beefy and flavorful cut of steak. There are two types: outside skirt steak and inside skirt steak. I have tried both cuts and prefer the outside skirt steak but either work great. They are similar in description, long and thin, and both come from the chest and abdominal cavity below the ribs. The outside skirt steak comes from the diaphragm muscle and is thicker and a more uniform shape. The inside skirt steak comes from the traverse abdominis muscle and is thinner and more irregular in shaped. The outside skirt steak has a membrane that needs to be removed before marinating and cooking. If the butcher has not already done so it can be easily accomplished by peeling and trimming with a knife shown above. You can read more information on skirt steak here.
Ingredients
Grilled Peach & Roasted Red Pepper Salsa
- 1 Peach
- 1/2 cup Roasted Red Peppers chopped, about 1 large red pepper
- 2 Tbsp Shallots minced, about 1 small shallot
- 1 Garlic Clove minced
- 1 tsp Calabrian Chili minced
- 1 tsp Sherry Vinegar
- 2 Tbsp Peach Preserves
- 1/4 Cup Walnuts toasted
- 1/4 Cup Basil chiffonade or roughly torn
Skirt Steak
- 1 1/2 lbs Skirt Steak outside skirt steak
- 2 Tbsp Balsamic Vinegar
- 2 tsp Worcestershire Sauce
- 2 Tbsp Olive or Avocado Oil
- 2 Garlic Cloves Rasped or Microplaned
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Grilled Peach & Roasted Red Pepper Salsa
- Oil the peach and grates off the grill or grill pan to prevent sticking. Heat the grill or grill pan to medium-high heat. Place the peaches flesh side down and grill for about 3-4 minutes until nice char marks form. Turn over and grill for another 3 minutes. Remove to a cutting board and dice.
- To a medium bowl add the peach preserves, sherry vinegar and Calabrian chili peppers to mix to combine. Add in the rest of the ingredients: shallots, garlic, diced peaches and diced roasted red peppers. Mix to combine. Cover and refrigerate if making ahead of time. Add the toasted and chopped walnuts to the salsa just before serving.
Skirt Steak
- Combine all of the ingredients for the marinade and mix to combine. Cover the skirt steak with the marinade and allow to marinate at room temperature for 30 minutes or up to 2 hours in the fridge. Remove from the fridge and bring to room temperature for at least 30 minutes before grilling.
- Heat a grill or grill pan to medium-high to high heat. Grill the skirt steak for 3-4 minutes per side. Remove the steak when the internal temperature reaches 128° for medium rare and 138° for medium. Allow to rest on a cutting board for 10-15 minutes. Slice into thin slices against the grain.
Serve
- Top the skirt steak with the grilled peach and roasted red pepper salsa. Garnish with basil. Recommend serving with melting potatoes or crispy smashed potatoes and a romesco sauce.