Balsamic Skirt Steak with Red Pepper Relish

Directions

1. 1
   For the balsamic skirt steak, combine the skirt steak, balsamic vinegar, olive oil, garlic, and a generous pinch of salt and pepper in a mixing bowl. Allow the steak to sit, submerged, for 1 hour in the fridge.
2. 2
   Transfer to room temperature and let sit for another 20 minutes. For the red pepper relish, heat the grill over high heat.
3. 3
   Place the red bell peppers and red fresno pepper onto the grill. Cook the peppers for 6-8 minutes, or until blackened, turning them to char all sides.
4. 4
   Remove the fresno (it should be tender). Lower the grill heat and cover the lid. Cook the bell peppers for about 12 more minutes until tender. Allow the peppers to cool slightly. Peel off and discard the charred skin and stems. Finely chop the peppers.
5. 5
   Add them to a bowl with the balsamic vinegar, olive oil, honey, parsley, and oregano. Toss to combine. Season with salt and pepper to taste. Set aside.For the zucchini salad, combine the shaved zucchini, olive oil, lemon zest, lemon juice, and parsley in a bowl. Toss to combine.
6. 6
   Let sit for at least 10 minutes. Season with salt and pepper to taste. Raise the grill heat to medium-high. Lightly oil the grill. Grill the skirt steak for about 3 minutes, or until a nice crust forms. Flip and continue to cook to your desired doneness, about 3-4 more minutes for medium.
7. 7
   Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain.
8. 8
   Sprinkle with flaky sea salt and serve with the red pepper relish on top and the zucchini salad alongside. Top the zucchini with the parmesan cheese.