Grilled Skirt Steak With Squash Ratatouille


Few meals are better than a nice salt and pepper grilled steak and fresh vegetables. The charred richness of the squash complements the tender juicy meat.

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

This impressive-looking meal is one of our favorite easy Easter dinner ideas.


  • 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


  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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