Grilled Skirt Steak with Pepperonata

Ingredients:

 

Marinade:

• 2 lbs. beef skirt steak, fat removed
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. lemon zest
• 1 tbsp. chopped fresh rosemary
• 1 tbsp. garlic, mashed to a paste
• 1 pinch red pepper flakes
• salt
• freshly ground black pepper

Peperonata:

• 1 tbsp. extra-virgin olive oil
• 3 cups red bell peppers, julienned, rinsed and well drained
• 1 cup onions, julienned, rinsed and drained well
• 1 tbsp. garlic, chopped
• 2 tsp. oregano, chopped
• 2 tbsp. balsamic vinegar
• 1 tsp. agave nectar
• 1 tbsp. capers, rinsed well
• salt
• freshly ground black pepper

Makes 8 Servings

1. Season meat well with salt and pepper. let sit for 10 minutes.
2. Combine remaining ingredients in a sealable plastic bag. Add seasoned meat; marinate in refrigerator for up to 24 hours.
3. Preheat the grill over medium-high heat. Remove meat from refrigerator and bring to room temperature.
4. Remove the meat from the marinade. Brush off any large pieces of garlic or rosemary. Place on clean hot grill. Cook for about 5 minutes or until the juices start to puddle on top; then flip and cook on the other side to an internal temperature of 125 F. Let rest for 15 minutes.
5. Heat a large sauté pan over medium-high heat. When hot, add oil and peppers; sauté 2-3 minutes over high heat, being careful not to overcrowd the pan. Add the onions and sauté for 2 minutes until wilted; season with salt and pepper. Add garlic and oregano and cook until aromatic; turn off heat and quickly deglaze with vinegar and agave syrup. The peppers should still be crisp. Stir in capers; adjust seasoning.
6. Slice the meat against the grain. Serve on a bed of the peperonata.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't even think about going to an Italian restaurant or a steakhouse. You can make this upscale steak dinner in 45 minutes or less. Peperonata is an Italian dish that consists of onions, peppers and tomatoes. It's usually served at room temperature with a variety of pairings such as chicken, pork loin chops, sirloin steak, seafood, bread or even as a side salad. This meal is perfect for summer because peppers are fresh in season. I highly recommend using yellow, red and green bell peppers to make this dish more colorful. This meal is a great way to kick-start your healthy lifestyle because it's got bold flavors and is colorful to look at.