Marsala Skirt Steak with Creamy Burrata and Zucchini Chimichurri
Marsala Skirt Steak with Creamy Burrata and Zucchini Chimichurri
ingredients
1lb skirt steak
¼ cup Olive oil, plus 2 tablespoons
1/3 cup Marsala wine
3 tbsp apple cider vinegar
2 tbsp honey, plus 1 tsp
4 tsp Knorr liquid seasoning, divided
Salt
Pepper
½ cup sliced white onions, plus ¼ finely diced
1 sprig rosemary
1 cup cubed zucchini
3 jimmy Nardiello peppers (or 1 large red bell pepper)
8 oz Burrata cheese
instructions
1. Pat the steak dry and discard paper towel. Place steak in shallow pyrex. Sprinkle 1 tsp of kosher salt and 1 tsp of pepper over top of the steak. Place the slice white onions over top.
2. In a small bowl whisk together the olive oil, marsala wine, apple cider vinegar, honey, and Knorr Liquid seasoning. Pour over the top of the steak. Add the rosemary to the top. Cover the dish and place in the fridge to marinate for about an hour. When ready to cook remove from fridge and let the steak come to room temperature before cooking.
3. Place the zucchini and peppers in a mesh grill pan. Drizzle with olive oil and toss to coat.
4. Preheat the grill to about 450 degrees.
5. Place the steak on the grill, and cook for about 4 minutes on each side, until grill marks appear, and the temperature registers in-between 130-135 degrees for a medium rare steak. Remove from grill and let rest for 5 minutes.
6. Meanwhile, place the vegetables on the grill and grill until char marks appear, about 10 minutes.
7. Remove vegetables from the grill and give them a rough chop. Add them to a small bowl with the diced onion. Add 1 tsp of honey, 2 tsp Knorr Liquid seasoning, 2 tablespoons of olive oil, ½ tsp kosher salt, and ½ tsp pepper. Mix well.