Grilled Skirt Steak with Fregola and Italian Frying Peppers
Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.
1 cup extra-virgin olive oil
4 garlic cloves- 2 minced, 2 thinly sliced
1 tsp chopped thyme
Salt and freshly ground pepper
5 lbs skirt steak
1 lb Italian frying peppers (Cubanelles), cut into 2-inch pieces
1 1/2 lbs fregola (see Note)
Leaves from 1 bunch of flat-leaf parsley
1/2 cup sherry vinegar
In a small bowl, combine 1/4 cup of the olive oil with the minced garlic, thyme and a generous pinch each of salt and pepper. On a rimmed baking sheet, rub the skirt steak with the flavored oil and let stand at room temperature for 1 hour.
Meanwhile, heat 1/4 cup of the oil in a large skillet. Add the peppers and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Transfer the peppers to a large bowl.
Cook the fregola in a large pot of boiling salted water, stirring occasionally, until al dente, about 11 minutes. Drain the fregola well in a colander and let cool. Add the fregola to the peppers along with the parsley leaves, sherry vinegar and the remaining leaves, sherry vinegar and the remaining 1/2 cup of oil. Season generously with salt and pepper and toss well.
Light a grill. Grill the skirt steak over a hot fire, turning once, about 8 minutes for medium. Let the steak rest for 5 minutes, then cut it into 5-inch lengths. Thinly slice the steak across the grain and serve with the fregola and peppers.
The fregola with peppers can stand at room temperature for up to 4 hours. Toss before serving.
Note: Fregola is a small, round, Sardinian couscous that is cooked like pasta. It is available at Italian markets and specialty shops, or online.