August 30

Make It: Grilled Skirt Steak With Raspberry Peperonata and Chimichurri

F. J. Villalobos, the chef at midtown’s 58 Degrees & Holding Co., loves late-season bell peppers and onions. “When choosing ingredients, I am mindful of what produce is at its best during specific times of the year,” he says. Here’s one of his favorite recipes for a Labor Day barbecue.

By Andrea Thompson
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Photography by Gabriel Teague

4 garlic cloves, minced
1/4 cup chopped cilantro
Zest and juice of 1 lemon
3/4 cup extra-virgin olive oil
Salt and pepper to taste
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 red onion, thinly sliced
1/4 cup raspberry vinegar
1 pound skirt steak

To make the chimichurri, place the garlic, cilantro, lemon zest and juice in a food processor and process until smooth. With the motor running, add 1/2 cup of olive oil in a slow, steady stream. Season with salt and pepper and set aside. To make the peperonata, heat the remaining 1/4 cup oil in a large sauté pan on medium-high heat. Add the bell peppers and onions and sauté for 1 minute. Reduce the heat to low, cover the pan and cook until the vegetables are barely tender, 20 to 30 minutes. Add the vinegar and stir. Season with salt and pepper, remove from heat and set aside. Season the steaks liberally with salt and pepper, place on a preheated grill and cook for 4 minutes on each side. Remove from heat and allow to rest 5 minutes before cutting against the grain. Place the peperonata on a platter, top with the sliced steak, then spoon the chimichurri over the meat. Serves 4.

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