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Ingredients
For 8 Serving(s)
grilled-skirt-steak-with-pasta-and-italian-frying-
- 1 c olive oil
- 4 clv garlic
- 1 t thyme
- salt
- pepper
- 5 lb skirt steak
- 1 lb Italian frying peppers
- 1 1/2 lb pasta
- 1/2 c sherry vinegar
- 1 bn parsley
Grilled Skirt Steak with Pasta and Italian Frying Peppers Directions
- In a small bowl, whisk together ¼ cup of the olive oil, the minced garlic, thyme, and a pinch of salt and pepper. Set the skirt steak on a rimmed baking sheet, and rub the oil into the steak. Let sit at room temperature for 1 hour.
- Heat a ¼ of the olive oil in large skillet over medium heat. Add the peppers and cook, stirring occasionally, about 8 minutes, until lightly browned. Stir in the sliced garlic, and cook 1-2 minutes, until softened. Transfer peppers and garlic to a large serving bowl and set aside,
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain well and add to the bowl of cooked peppers. Add the sherry vinegar, the remaining ½ cup of olive oil, and toss to coat. Season with salt and pepper, and set aside.
- Heat a grill to high. Grill the skirt steak over direct heat, flipping once midway through, for 8 minutes for medium. Transfer to a cutting board and let rest for 5 minutes, then slice into 5-inch slices across the grain.
- Fold the parsley leaves into the pasta and peppers, and serve with the steak.