Grilled skirt steak with lemons, hot peppers, and green onions

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 346, total fat 19 G., saturated fats 5 G., proteins 31 G., carbohydrates 12 G., fiber 4 G., cholesterol 95 mg, sodium 313 mg, sugar - G.

Grilled steak is served with grilled vegetables, also grilled until fragrant and charred. Use lamb or a tasty skirt steak. Marinate the meat in a mixture of olive oil, garlic, and rosemary while you grill the vegetables. Then, grill for a few minutes on each side until medium-rare, ensuring the steak is juicy and delicious. Serve with grilled lemons, mild banana peppers, green olives, and grilled green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg beef skirt steak or boneless lamb steak
2 tbsp. l. olive oil
3 cloves garlic, chopped
4 sprigs of rosemary, leaves picked
1/3 cup chopped fresh parsley
3/4 cup pitted green olives, coarsely chopped
3 lemons, cut in half
4 banana peppers or cubanelle, halved lengthwise and seeded
2 bunches of green onions

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, banana pepper, lemon, olive, green onions, parsley, rosemary

Cooking the dish according to the recipe:

Preheat grill to high heat.
Combine olive oil, garlic, and rosemary in a shallow dish. Add the lamb, toss to coat thoroughly, and season with salt and pepper. Combine the parsley and olives in a bowl.

Squeeze the juice of 1 lemon into a bowl. Place the peppers skin-side down on the grill and grill until the skins are puffed, brushing with lemon juice and sprinkling with salt, about 4 minutes per side. Transfer to a platter.
Meanwhile, grill the remaining 2 lemons, cut side down, until lightly charred, about 5 minutes. Grill the green onions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture, season with salt and pepper.
Grill the beef until grill marks appear, about 4 minutes per side for medium-rare. A thermometer inserted into the thickest part of the meat should read 140°F (60°C). Transfer to a cutting board and let rest for 5 minutes.
Slice against the grain, transfer to a serving dish, and top with the green onion and olive mixture. Drizzle with the juice of the fried lemons.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Quick main courses / Main courses / Meat / Grill, barbecue / Easy Grill Recipes / Grilled steaks / Grilled meat / / Food Network - recipes / American cuisine

Similar recipes