Best 2 Skirt Steak With Peppers Recipes

**Skirt Steak with Peppers: A Savory and Colorful Culinary Delight**

Indulge in the tantalizing flavors of skirt steak with peppers, a delectable dish that bursts with bold flavors and vibrant colors. This culinary masterpiece combines the tender and juicy texture of skirt steak with the crispness and sweetness of bell peppers, creating a harmonious blend of taste and texture. Whether you're a seasoned chef or a home cook looking to impress your guests, this recipe is sure to satisfy your cravings. Discover the secrets to cooking a perfectly seared steak, master the art of roasting peppers, and learn how to create a flavorful marinade that enhances the natural flavors of the ingredients. With step-by-step instructions and helpful tips, this comprehensive guide will walk you through the process of preparing this mouthwatering dish, leaving you with a culinary creation that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS

Grilled Skirt Steak with Red Peppers & Onions image

This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California

Provided by Taste of Home

Categories Lunch

Time 1h50m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup apple juice
1/2 cup red wine vinegar
1/4 cup finely chopped onion
2 tablespoons rubbed sage
3 teaspoons ground coriander
3 teaspoons ground mustard
3 teaspoons freshly ground pepper
1 teaspoon salt
1 garlic clove, minced
1 cup olive oil
1 beef skirt steak (1-1/2 pounds), cut into 5-in. pieces
2 medium red onions, cut into 1/2-inch slices
2 medium sweet red peppers, halved
12 green onions, trimmed

Steps:

In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.

Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

GRILLED SKIRT STEAK WITH MIXED PEPPERS

Grilled Skirt Steak With Mixed Peppers image

Provided by Florence Fabricant

Categories dinner, quick, weekday, main course

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 11

Ingredients

1/4 cup tequila, preferably añejo
Juice of 1 lime
1 teaspoon tomato paste
1 large clove garlic, grated
1 teaspoon ground cumin
3 tablespoons extra virgin olive oil
2 tablespoons minced cilantro leaves, plus sprigs for garnish
Salt and cayenne to taste
1 skirt steak, about 1 to 1 1/2 pounds, well trimmed
3 small bell peppers, slivered
2 jalapeños, seeded and slivered

Steps:

Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 1/2 hours.
Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.
While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.
Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.
Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 25 grams, Carbohydrate 9 grams, Fat 41 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 752 milligrams, Sugar 5 grams, TransFat 1 gram

Tips:

Choose the right skirt steak: Look for a skirt steak that is about 1 inch thick and has good marbling. This will ensure that the steak is tender and flavorful.
Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can try a more complex marinade with ingredients like soy sauce, honey, and ginger.
Cook the steak over high heat: Skirt steak is best cooked over high heat so that it can sear quickly and develop a nice crust. You can cook the steak in a skillet, on a grill, or under a broiler.
Don't overcook the steak: Skirt steak is a thin cut of meat, so it is important not to overcook it. Otherwise, it will become tough and chewy. Cook the steak for just a few minutes per side, or until it reaches an internal temperature of 135 degrees Fahrenheit for medium-rare.
Serve the steak immediately: Skirt steak is best served immediately after it is cooked. This will help to keep it juicy and flavorful.

Conclusion:

Skirt steak is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are grilling, pan-frying, or broiling it, skirt steak is sure to be a hit. With its bold flavor and tender texture, skirt steak is a great choice for any occasion.