Skirt steak with sweet pepper garnish

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 449, total fat 23 G., saturated fats 8 G., proteins 31 G., carbohydrates 29 G., fiber 5 G., cholesterol 75 mg, sodium 323 mg, sugar - G.

Skirt steak differs from premium steaks in that it has larger fibers and less fat, making it slightly tougher. Therefore, this cut requires special care, and then you'll have a tender and juicy piece of meat on your plate, almost as tasty as more expensive cuts. Cut it into several pieces, season with salt and pepper, and fry for no more than 5 minutes in olive oil. As a side dish, sauté sweet peppers in tomato paste and mix them with boiled new potatoes. For a more interesting dish, use peppers of different colors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 kg small red potatoes, cut in half
0.6 kg skirt steak
1 tbsp. l. olive oil
3 sweet peppers (any color), thinly sliced
Half an onion, thinly sliced
2 cloves garlic, thinly sliced
3 tablespoons tomato paste
3 tbsp. l. chopped parsley
Juice of half a lemon + lemon wedges for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the potatoes in a saucepan and cover with cold water to a level about 2 cm above the potatoes; season with salt. Bring to a boil and cook until 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. Add the steak (in batches if necessary) and cook until medium-rare, 1-5 minutes per side, depending on the steak's thickness. Transfer the steak to a plate and cover with aluminum foil.

Reduce the heat under the skillet to medium and add the bell pepper, onion, garlic, a splash of water, and 1/4 teaspoon of salt. Cook, stirring frequently, until the vegetables are slightly softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Increase the heat to medium-high, add 3/4 cup of water, and cook until the vegetables are softened, about 4 minutes. Stir in the potatoes, parsley, and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Main courses / Meat / Vegetables and mushrooms / / Food Network - recipes

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