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.

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