Grilled Skirt Steak with Fregola and Italian Frying Peppers

1. 1

   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.

2. 2

   On a rimmed baking sheet, rub the skirt steak with the flavored oil and let stand at room temperature for 1 hour.

3. 3

   Meanwhile, heat 1/4 cup of the oil in a large skillet.

4. 4

   Add the peppers and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.

5. 5

   Add the sliced garlic and cook, stirring, until it softens, about 2 minutes.

6. 6

   Transfer the peppers to a large bowl.

7. 7

   Cook the fregola in a large pot of boiling salted water, stirring occasionally, until al dente, about 11 minutes.

8. 8

   Drain the fregola well in a colander and let cool.

9. 9

   Add the fregola to the peppers along with the parsley leaves, sherry vinegar and the remaining 1/2 cup of oil.

10. 10

    Season generously with salt and pepper and toss well.

11. 11

    Light a grill.

12. 12

    Grill the skirt steak over a hot fire, turning once, about 8 minutes for medium.

13. 13

    Let the steak rest for 5 minutes, then cut it into 5-inch lengths.

14. 14

    Thinly slice the steak across the grain and serve with the fregola and peppers.

* Per serving · 4 servings · Values may vary.