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Skirt Steak with a Grilled Peach & Roasted Red Pepper Salsa

This is the perfect summer dinner. Skirt steak gets grilled to perfection and is beefy, juicy and slightly chewy. It gets topped with fresh grilled peach and roasted red pepper salsa. It pairs perfectly with melting potatoes served over a romesco sauce. The creamy pepper sauce with the fresh salsa and skirt steak is mouth watering!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Servings: 4
Cuisine: American
Ingredients Method

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

Method
 

Grilled Peach & Roasted Red Pepper Salsa
  1. 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.
  2. 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
  1. 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.
  2. 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
  1. 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.