Grilled Skirt Steak with Fregola and Italian Frying Peppers

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

Plus: More Grilling Recipes and Tips

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  • Servings: 8


  • 1 cup extra-virgin olive oil
  • 4 garlic cloves—2 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

How to make this recipe

  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 <em>fregola</em> in a large pot of boiling salted water, stirring occasionally, until al dente, about 11 minutes. Drain the <em>fregola</em> well in a colander and let cool. Add the <em>fregola</em> 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 <em>fregola</em> and peppers.

Make Ahead

The fregola with peppers can stand at room temperature for up to 4 hours. Toss before serving.


Fregola is a small, round, Sardinian couscous that is cooked like pasta. It is available at Italian markets and specialty shops, or online from

Suggested Pairing

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

Contributed By Published April 2005

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