Your Recipe

Recipe Tags:

Food

Recipe Instructions:

Ingredients
1 ½ pounds skirt steak, cut into 4 pieces

2 ½ tablespoons olive oil, divided

1 ½ teaspoons kosher salt, divided

1 ½ teaspoons black pepper, divided

1 large yellow squash, halved lengthwise

1 large zucchini, halved lengthwise

1 small eggplant, halved lengthwise

1 red onion, sliced ½ in. thick

2 tablespoons parsley leaves

1 ½ tablespoons balsamic vinegar

Directions
Preheat a large grill pan over high. Rub steak with 1 tablespoon oil and ½ teaspoon each salt and pepper. Grill, turning once, until lightly charred, about 3 minutes per side for medium rare. Remove from pan and let rest 5 minutes, then slice against the grain.

Toss squash, zucchini, eggplant, and onion with remaining 1½ tablespoons oil and 1 teaspoon each salt and pepper. Grill, turning occasionally, until tender and lightly charred, 5 to 6 minutes. Chop vegetables, toss with parsley and vinegar, and serve with steak.