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.
1½ pounds skirt steak, cut into 4 pieces
2½ tablespoons olive oil, divided
1½ teaspoons kosher salt, divided
1½ 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
1½ tablespoons balsamic vinegar
Sat fat 7g
How to Make It
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.
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.
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