| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 pound baby red-skinned potatoes, halved
- Kosher salt
- 1 1/4 pounds skirt steak
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 3 bell peppers (any color), thinly sliced
- 1/2 onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 3 tablespoons chopped fresh parsley
- Juice of 1/2 lemon, plus wedges for serving
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
I tried the Montreal seasoning like someone suggested, and I used sirloin instead of skirt steak (skirt steak was 26.99/lb !). It all came out very tasty. I think I would quarter the potatoes next time and maybe use chicken broth instead of water at the end.
Easy and delicious
*two thumbs up*
Tried it and my guests loved it!
Fantastic! Would add a little more tomato paste / lemon to get more sauce, but otherwise wonderful.
This dish is easy to prepare and very appetizing. I followed the recipe exactly, except I added more tomato paste. Will definitely make again.
First time for skirt steak and was much more tender than I thought it would be. I followed the directions and the meat was only lukewarm by the time the vegetables were done. Next time I will cook them in another pan while I am cooking the steak. Any leftover pan drippings from the steak I will add to the vegetables later. Also I thought the steak was rather bland and will try Montreal steak seasoning next time. It was fairly quick and easy. I defeated the “low calorie” designation by adding butter to the veggies once they were done. Husband said he loved the sauce the veggies were in.
The skirt steak was tender and delicious. We thought the potatoes with the peppers and parsley was divine. Would never have added tomato paste or lemon to potatoes, but it worked! Definitely a keeper at our house!
This recipe can be hit or miss depending on your taste buds. The skirt steak turned out very delicious with just the simple salt, pepper, and searing in olive oil. The peppers and potatoes were just ok. The parsley can be overwhelming so I’d cut it maybe by a 1/3. At the end of cooking the veggies, add salt to taste.