Grilled Skirt Steak With Squash Ratatouille

5.0
(2)

Few meals are better than fresh grilled vegetables and nice salt and pepper grilled steak. Bright summer vegetable flavor takes on deep charred richness that complements the tender juicy meat. If you can’t find skirt steak, it’s okay to use sirloin, hanger, or strip steaks. We recommend using a large grill pan that covers 2 burners; if you have a smaller one, slice the steak in half so it cooks in the same amount of time. We think a side of buttery herbed rice or classic mashed potatoes would be the perfect finishing touch—as would a glass of slightly chilled red wine.

Grilled Skirt Steak With Squash Ratatouille
Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
30 mins
Yield:
4

Ingredients

  • 1 ½ pounds skirt steak, cut into 4 pieces

  • 2 ½ tablespoons olive oil, divided

  • 1 ½ teaspoons kosher salt, divided

  • 1 ½ teaspoons black pepper, divided

  • 1 large yellow squash, halved lengthwise

  • 1 large zucchini, halved lengthwise

  • 1 small eggplant, halved lengthwise

  • 1 red onion, sliced ½ in. thick

  • 2 tablespoons parsley leaves

  • 1 ½ tablespoons balsamic vinegar

Directions

  1. Preheat a large grill pan over high. Rub steak with 1 tablespoon oil and ½ teaspoon each salt and pepper. Grill, turning once, until lightly charred, about 3 minutes per side for medium rare. Remove from pan and let rest 5 minutes, then slice against the grain.

  2. Toss squash, zucchini, eggplant, and onion with remaining 1½ tablespoons oil and 1 teaspoon each salt and pepper. Grill, turning occasionally, until tender and lightly charred, 5 to 6 minutes. Chop vegetables, toss with parsley and vinegar, and serve with steak.

Nutrition Facts (per serving)

443 Calories
26g Fat
16g Carbs
40g Protein
Nutrition Facts
Calories 443
% Daily Value *
Total Fat 26g 33%
Saturated Fat 7g 35%
Cholesterol 114mg 38%
Sodium 812mg 35%
Total Carbohydrate 16g 6%
Total Sugars 9g
Protein 40g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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