Seared Skirt Steak with Roasted Red Pepper Relish

You'll love this easy skirt steak recipe! It's tender, juicy, and full of flavor thanks to the simple roasted red pepper relish. Enjoy!

Course Main Course

Cuisine American

Keyword Roasted Red Pepper Relish, Skirt Steak

Prep Time 15

Cook Time 10

Marinating Time 30

Servings servings

Calories 496kcal

Author Cara Harbstreet

Ingredients

1 1/2 lb skirt steak, trimmed
2 tbsp sesame oil
1 tbsp soy sauce
1/2 tbsp brown sugar
1 tsp All-Purpose MSG Seasoning or salt and pepper to taste

For the Roasted Red Pepper Relish

1 jar roasted red peppers, drained about 1 cup
1/2 cup diced red onion
2 cloves garlic minced
1/4 cup extra virgin olive oil
1/4 cup parsley chopped
1/4 cup oregano chopped
2 tbsp balsamic vinegar
1 tsp brown sugar
1/4 tsp kosher salt

Instructions

Begin by adding the trimmed skirt steak to a large mixing bowl. Add the sesame oil, soy sauce, and brown sugar and use clean hands or tongs to coat the skirt steak. If desired, season with additional salt and pepper to taste. Set aside for 30 minutes to allow the steak to come to room temperature.
In the meantime, prepare the roasted red pepper relish. Roughly chop the drained roasted red peppers into small pieces. Add to a mixing bowl along with the diced red onion, garlic, parsley, and oregano. Fold together to combine.
Drizzle the olive oil, balsamic vinegar, brown sugar, and salt over the mixture and fold together again until well combined. Set aside until ready to serve.
To sear the steak, heat your grill, grill pan, or large stainless steel skillet over medium-high heat. Lay the steak onto the grilling surface and cook for 2 1/2 to 3 minutes before flipping. Cook another 2 1/2 to 3 minutes, then transfer to a cutting board to rest.
Allow the steak to rest for at least 5 minutes before slicing against the grain into thin strips. Transfer to a serving platter or dinner plate, then add the roasted red pepper to the top. Garnish with additional oregano or relish according to personal taste.

Notes

To make it easier to slice across the grain, position the skirt steak perpendicular to your body on the cutting board. Cut it first into thirds or quarters before rotating each section 90 degrees, allowing you to more easily slice across the grain (instead of with it).

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