My F&W
quick save (...)

Grilled Skirt Steak with Fregola and Italian Frying Peppers

  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 8

Garlic infuses both the succulent skirt steak and the sweet fried peppers Marc Murphy tosses with fregola.

Plus: More Grilling Recipes and Tips

  1. 1 cup extra-virgin olive oil
  2. 4 garlic cloves—2 minced, 2 thinly sliced
  3. 1 teaspoon chopped thyme
  4. Salt and freshly ground pepper
  5. 5 pounds skirt steak
  6. 1 pound Italian frying peppers, cut into 2-inch pieces
  7. 1 1/2 pounds fregola (see Note)
  8. Leaves from 1 bunch of flat-leaf parsley
  9. 1/2 cup sherry vinegar
  1. In a small bowl, combine 1/4 cup of the olive oil with the minced garlic, thyme and a generous pinch each of salt and pepper. On a rimmed baking sheet, rub the skirt steak with the flavored oil and let stand at room temperature for 1 hour.
  2. Meanwhile, heat 1/4 cup of the oil in a large skillet. Add the peppers and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Add the sliced garlic and cook, stirring, until it softens, about 2 minutes. Transfer the peppers to a large bowl.
  3. Cook the fregola in a large pot of boiling salted water, stirring occasionally, until al dente, about 11 minutes. Drain the fregola well in a colander and let cool. Add the fregola to the peppers along with the parsley leaves, sherry vinegar and the remaining 1/2 cup of oil. Season generously with salt and pepper and toss well.
  4. Light a grill. Grill the skirt steak over a hot fire, turning once, about 8 minutes for medium. Let the steak rest for 5 minutes, then cut it into 5-inch lengths. Thinly slice the steak across the grain and serve with the fregola and peppers.
Make Ahead The fregola with peppers can stand at room temperature for up to 4 hours. Toss before serving. Notes Fregola is a small, round, Sardinian couscous that is cooked like pasta. It is available at Italian markets and specialty shops, or online from cybercucina.com.

Suggested Pairing

A Bordeaux, such as one from the Barsac region of France.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.