By: Adapted from www.foodandwine.com.
Skirt steak and sweet fried peppers are infused with garlic in this pasta dish. Makes enough for a crowd!
Time: Preparation 1 hours 30 mins
Serving: 8 Servings
Ingredients
- 1 c olive oil
- 4 clv garlic
- 1 t thyme
- salt
- pepper
- 5 lb skirt steak
- 1 lb Italian frying peppers
- 1.5 lb pasta
- 0.5 c sherry vinegar
- 1 bn parsley
Preparation
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.
