Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Skirt Steak With Peppers
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- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 449
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 75 milligrams
- Sodium
- 323 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 5 grams
- Protein
- 31 grams
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 449
- Total Fat
- 23 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 75 milligrams
- Sodium
- 323 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 5 grams
- Protein
- 31 grams
Ingredients
Directions
- Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
- Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
- Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.
