Get ready to tantalize your taste buds with a vibrant and mouthwatering dish that screams summer! Our Grilled Skirt Steak and Veggies with Guacamole is not just a meal; it’s an experience that will transport you straight to the heart of Mexico. With juicy, perfectly grilled steak complemented by colorful, charred vegetables and creamy guacamole, this recipe is a feast for the senses. Whether you're hosting a backyard barbecue or simply craving a delicious dinner, this dish is sure to impress your family and friends. Dive into our easy-to-follow recipe and discover how to make your next meal unforgettable!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Skirt steak
- Bell peppers
- Zucchini
- Olive oil
- Salt
- Pepper
- Guacamole
Instructions
- Prepare the ingredients: Trim any excess fat from the skirt steak. Slice bell peppers into thick strips. Cut zucchini into diagonal rounds approximately 1/2 inch thick.
- Marinate the steak: Brush skirt steak with olive oil. Season generously with salt and freshly ground black pepper on both sides. Let the steak rest at room temperature for 15 minutes to ensure even cooking.
- Prepare vegetables: Toss bell peppers and zucchini in olive oil, salt, and pepper. Ensure vegetables are evenly coated and seasoned.
- Preheat grill to high heat, approximately 450-500°F. Clean and oil grill grates to prevent sticking.
- Grill the vegetables first: Place pepper and zucchini strips on the grill. Cook for 3-4 minutes per side until they have nice char marks and are tender but still crisp.
- Grill the skirt steak: Place steak on hottest part of grill. Cook for 4-5 minutes per side for medium-rare, or adjust to preferred doneness. Internal temperature should reach 130-135°F for medium-rare.
- Rest the meat: Remove steak from grill and let rest on a cutting board for 5-7 minutes. This allows juices to redistribute, ensuring a more tender and flavorful result.
- Slice the steak: Cut skirt steak against the grain into thin strips for maximum tenderness.
- Prepare guacamole: While steak is resting, mash ripe avocados and mix with diced onions, chopped cilantro, lime juice, salt, and pepper.
- Plate and serve: Arrange grilled vegetables on a platter, top with sliced skirt steak, and serve with fresh guacamole on the side.
Tips
- Choose Quality Meat: For the best flavor, opt for high-quality skirt steak. Look for well-marbled cuts, as the fat will enhance the juiciness and taste.
- Don’t Skip the Marinade: Allowing the steak to rest with olive oil, salt, and pepper for 15 minutes before grilling helps to infuse flavor and ensures even cooking.
- Grill in Batches: If your grill is small, cook the vegetables in batches to avoid overcrowding. This will help them char beautifully and retain their crunch.
- Use a Meat Thermometer: To achieve your desired doneness, use a meat thermometer. Aim for 130-135°F for medium-rare, and remember that the steak will continue to cook slightly while resting.
- Slice Against the Grain: For the most tender bites, always slice the skirt steak against the grain. This technique breaks up the muscle fibers, making each piece easier to chew.
- Customize Your Guacamole: Feel free to add your favorite ingredients to the guacamole, such as diced tomatoes or jalapeños, to give it a personal twist.
- Serve Immediately: This dish is best enjoyed fresh off the grill. Serve it right away to savor the flavors and textures at their peak!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 8g
Cholesterol: 95mg
