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Summer Skirt Steak and Grilled Vegetables

Pat LaFrieda
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 lb

Skirt steak

3 tbsp

Basil, fresh

1 cup

Cherry tomatoes

2

ears Corn

1 tbsp

Flat-leaf parsley, fresh

4

medium cloves Garlic

2

Red bell peppers

3

4-inch sprigs Rosemary, fresh

2

Scallions

2

Summer squash, small yellow

3

sprigs Thyme, fresh

2

Zucchini, small

2 tbsp

Balsamic vinegar

2

Kosher salt and freshly ground black pepper

1

Sea salt, Flaky

5 tbsp

Olive oil, extra-virgin