Balsamic Skirt Steak with Red Pepper Relish & Zucchini Salad

Balsamic skirt steak with red pepper relish and zucchini salad is a bold, colorful dish that’s perfect when I want something fresh and satisfying. The steak is marinated in a tangy balsamic blend, then grilled or pan-seared until juicy and flavorful. It’s paired with a sweet and savory red pepper relish and a crisp zucchini salad that balances the richness of the meat.

Why You’ll Love This Recipe

I love this recipe because it’s a full, well-balanced plate without feeling heavy. The skirt steak cooks quickly and soaks up the balsamic marinade beautifully. The red pepper relish adds a sweet, smoky punch, and the zucchini salad brings freshness and crunch. It’s great for weeknights or casual entertaining, and everything comes together in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the balsamic skirt steak:

• Skirt steak

• Balsamic vinegar

• Olive oil

• Garlic, minced

• Dijon mustard

• Fresh thyme or rosemary (optional)

• Salt

• Black pepper

For the red pepper relish:

• Roasted red peppers, finely chopped

• Red onion, minced

• Olive oil

• Balsamic vinegar

• Honey or maple syrup

• Salt

• Black pepper

For the zucchini salad:

• Zucchini, thinly sliced or shaved

• Lemon juice

• Olive oil

• Salt

• Black pepper

• Parmesan shavings (optional)

• Fresh basil or mint (optional)

Directions

1. I whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, herbs, salt, and pepper in a bowl and pour it over the steak. I marinate it for at least 20 minutes (or up to a few hours).

2. While the steak marinates, I prepare the relish by mixing roasted red peppers, red onion, olive oil, balsamic vinegar, and honey in a small bowl. I season to taste and let it sit to develop flavor.

3. For the salad, I toss zucchini ribbons with lemon juice, olive oil, salt, pepper, and fresh herbs. I add Parmesan shavings if I want an extra savory bite.

4. I heat a grill or skillet over high heat and cook the steak for 3–4 minutes per side, depending on thickness and desired doneness. Then I let it rest for 5 minutes before slicing against the grain.

5. I serve the sliced steak with a spoonful of red pepper relish on top and the zucchini salad on the side.

Servings and timing

This recipe makes 2–3 servings.
Prep time: 15 minutes
Cook time: 10 minutes
Marinate time: 20 minutes (or longer)
Total time: about 45 minutes with marinating

Variations

Sometimes I swap skirt steak for flank steak or hanger steak. For the relish, I’ve added chopped olives or sun-dried tomatoes for extra depth. If zucchini isn’t in season, I use cucumber or arugula instead. I also like adding a grilled corn and avocado twist to the salad when I want more texture.

storage/reheating

I store the cooked steak in an airtight container in the fridge for up to 3 days. The relish and salad can be stored separately, though the zucchini is best fresh. To reheat the steak, I warm it gently in a skillet or eat it cold over a salad. I don’t recommend freezing this dish.

FAQs

Can I grill the steak instead of pan-searing?

Yes, and it turns out great! I preheat the grill, oil the grates, and cook the steak over high heat for a few minutes per side.

What’s the best way to slice skirt steak?

I always slice it thinly against the grain—this makes the steak much more tender and easier to chew.

Can I make the red pepper relish ahead of time?

Absolutely. I usually make it a day ahead so the flavors meld. Just keep it chilled and stir before serving.

What other dressings go well with the zucchini salad?

A light vinaigrette with lemon, olive oil, and herbs works best. I sometimes add a dash of white wine vinegar for brightness.

What if I don’t have balsamic vinegar?

Red wine vinegar or a mix of soy sauce and a splash of maple syrup can work in a pinch, though the flavor will be slightly different.

Conclusion

Balsamic skirt steak with red pepper relish and zucchini salad is a flavorful, balanced meal that brings together juicy meat, bright veggies, and bold sauces in every bite. It’s easy enough for a weeknight but impressive enough for guests. Whether I’m grilling in the summer or searing indoors, this dish always delivers big flavor with minimal effort.