Grilled Skirt Steak With Squash Ratatouille

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-squash-ratatouille
Photo by Greg DuPree
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 443 calories
    • Fat 26 g
    • Sat Fat 7 g
    • Cholesterol 114 mg
    • Sodium 812 mg
    • Protein 40 g
    • Carbohydrate 16 g
    • Sugar 9 g
    • Fiber 5 g
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.

Ingredients

  1. Check pounds skirt steak, cut into 4 pieces
  2. Check tablespoons olive oil, divided
  3. Check teaspoons kosher salt, divided
  4. Check teaspoons black pepper, divided
  5. Check 1 large yellow squash, halved lengthwise
  6. Check 1 large zucchini, halved lengthwise
  7. Check 1 small eggplant, halved lengthwise
  8. Check 1 red onion, sliced ½ in. thick
  9. Check 2 tablespoons parsley leaves
  10. Check 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.