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Grilled Skirt Steak with Grilled Vegetables is easily prepared in foil packets

Grilled Skirt Steak With Grilled Vegetables

Course: Main
Cuisine: American
Keyword: Grilling
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time:: 2 hours
Total Time: 2 hours 25 minutes
Servings: 2
Calories: 877kcal
Author: Marilyn
Perfect for easy grilling, this juicy seasoned steak is grilled in a foil packet with a marinated Mediterranean vegetable combination.
Print Recipe


  • 2 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray.


  • 4 small red-skinned potatoes cut into chunks
  • 1 zucchini cut into 1-inch pieces
  • 1 yellow summer squash cut into 1-inch pieces
  • 1 red onion thinly sliced
  • 1 bulb fennel cut into thin wedges
  • 1 16 oz bottle 16 oz Greek vinaigrette
  • 2 sprigs fresh rosemary, optional
  • 2 tablespoon virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 lb beef skirt steak cut in half
  • Kosher salt and freshly ground 
 black pepper


  • In a large sealable plastic bag, combine potatoes, zucchini, yellow squash, onion, fennel and dressing. Seal, toss to coat and marinate at room temperature for 2 hours.
  • Preheat barbecue grill to medium-high heat.
  • In another large sealable plastic bag, combine rosemary (if using), oil and vinegar. Add steak, seal and toss to coat.
  • Using a slotted spoon, transfer one-quarter of the marinated vegetables to each prepared foil sheet. Remove steak from oil mixture, discarding oil mixture, and place on top of vegetables. Season with salt and pepper. Top steak with the remaining vegetables, dividing evenly. Reserve vegetable marinade. Fold foil into flat packets and seal edges tightly.
  • Place packets on grill and cook for 12 to 16 minutes, turning packets over once, until an instant-read thermometer inserted in the thickest part of the steak registers 145°F for medium-rare (or cook to desired doneness). Remove from grill and let rest for 3 minutes before opening foil.
  • Meanwhile, in a small saucepan, heat the reserved vegetable marinade over medium heat until steaming.
  • Transfer steak to a cutting board and thinly slice on the bias across the grain. Serve with vegetables, drizzled with warm marinade.


  • For a little bit of spiciness, add 2 teaspoon hot pepper flakes with the vinegar in step 3.
  • For a quick and easy version, use a 16-oz (500 g) or larger bag of thawed frozen mixed Mediterranean vegetables.


Calories: 877kcal | Carbohydrates: 91g | Protein: 62g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 303mg | Potassium: 3696mg | Fiber: 14g | Sugar: 15g | Vitamin A: 610IU | Vitamin C: 88.9mg | Calcium: 157mg | Iron: 8.9mg