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.
- 1 cup extra-virgin olive oil
- 4 garlic cloves2 minced, 2 thinly sliced
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 5 pounds skirt steak
- 1 pound Italian frying peppers, cut into 2-inch pieces
- 1 1/2 pounds fregola (see Note)
- Leaves from 1 bunch of flat-leaf parsley
- 1/2 cup sherry vinegar
- 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.
- 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.
- 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.
- 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.
A Bordeaux, such as one from the Barsac region of France.