This grilled skirt steak may be simple and straightforward to make—all you need to do is mix up the marinade, let everything soak, and then slap those steaks on the grill—but the flavors that come off the grill are anything but. 

The mixed bell peppers slaw, which is equally easy to throw together, adds a bit of color and freshness that make this the perfect summer barbecue combination. 

Recipe and photo Jessica Heggan of Jessi’s Kitchen.

Makes 2 Servings
For the skirt steak:
1 lb skirt steak
Zest of 1 lime
1 tsp chili powder
1 tsp granulated garlic
1 tsp salt
1 tsp black pepper
3 Tbsp red wine vinegar
2 Tbsp olive oil
For the pepper slaw:
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
½ cup cilantro, chopped
Juice and zest of 1 lime
2 Tbsp olive oil
1 tsp salt
1 tsp pepper
How to make it 

Place the skirt steak and all of the marinade ingredients in a large ziplock bag or shallow dish. Let it marinate in the refrigerator for 3-4 hours.

Combine all of the pepper slaw ingredients in a large bowl and thoroughly mix. Let set in the refrigerator while steak marinates.

Pull the steak out of the refrigerator for about 30 minutes to let it come closer to room temperature.

Preheat grill to 500°F, and then take the steak out of the marinade and drain and excess liquid. Sear the steak about 2 minutes per side, and then temp the meat and cook to desired doneness—but don't overcook, 135°-140° for medium and 140°-150° for medium-well.