On The Grill Summer Dinner: Skirt Steak Diablo with Stuffed Peppers
Dinner in the summertime is our favorite!
You can eat inside and cool off after a hot day with the AC on or outside in the warm air watching the sun set.
One thing I never do in summertime is cook inside!
Grilling outside is so easy, quick and barely any clean up. Plus everything always tastes delicious!
While hamburgers and sausages are a go to with grilling. Marcelo and I like to mix it up and get creative. Since were not washing any pots and pans it makes prep that much easier!
Here's one of our favorite recipes for Skirt Steak Diablo with Stuffed Peppers all on the grill!
Skirts Steak Diablo
- 16-ounce jar roasted-garlic or other salsa
- 3 tablespoons cider vinegar
- 1 tablespoon oregano
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1 1/2-pound skirt or hanger steak
- 2 tablespoons olive oil
- 3 tablespoons pine nuts (optional)
- 1 cup long grain rice
- 2 garlic cloves, chopped
- 1 1/2 cup vegetable stock
- 1 bunch spring onions sliced thinly
- 1/2 cup cherry tomatoes, halved
- 1/2 cup ball mozzarella, chopped
- 1/2 cup gorgonzola
- handful each of parsley and basil, chopped
- 3 red and 3 yellow peppers
- string for tying
(While You Prep Get The Grill Started)
Skirts Steak Diablo
- Combine 1 cup of the garlic salsa with the vinegar, oregano, sugar, and salt in a resealable plastic bag
- Add the steak and marinate 30 minutes or up to 4 hours
- Heat the oil in a medium pan with a lid and fry the pine nuts until lightly toasted, then add the rice and fry until the grains are glossy. Stir in the garlic, then add the stock and bring to the boil
- Cover and cook for 10 minutes, until the rice is tender
- Remove from the heat, cool slightly and stir in the spring onions, cherry tomatoes, mozzarella, gorgonzola and fresh herbs
- Season well and leave to cool
- Cut around the stalk from one pepper, remove and set aside
- Make one slit down the length of the pepper and open out gently
- Remove the seeds and membrane
- Spoon some filling into the pepper cavity, taking care not to overfill.
- Take about 3 ft. length of kitchen string and wrap the middle of the pepper several times around the pepper stalk
- TIe firmly
- Top with the stalk and wrap the ends of the string several times around the pepper to secure the filling. Tie the ends in a knot
- Repeat with the other peppers
On The Grill
- Barbecue the stuffed peppers over moderate heat for 15-20 minutes, turning gently until the peppers are evenly browned (don’t worry if the string chars and if the peppers split too much – wrap them in a piece of foil and finish cooking in the foil wrappers)
- Remove the beef from the marinade and cook 3 to 4 minutes, turn, then cook 3 to 4 minutes more or until medium rare. Slice thinly against the grain
- Serve with any remaining salsa