Skirt steak differs from premium steaks in larger fiber and less fat, which makes it a little tough. Therefore, such a cut needs a special approach, and then you’ll have a tender and juicy piece of meat on your plate, almost equal in taste to expensive cuts. Cut it in several pieces, salt and pepper and fry for no more than 5 minutes in olive oil. Stew sweet peppers in a garnish for steak. tomato paste and mix them with boiled new potatoes. To the dish looked more interesting, take peppers of different colors. value of one serving: (4 total) Calories 449, total fat 23 g., saturated fats, proteins 31 g. carbohydrates 29 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 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), sliced thin stripes
- Half onion, thinly chopped
- 2 garlic cloves, finely chopped
- 3 tbsp. l tomato paste
- 3 tbsp. l chopped parsley
- Half lemon juice + lemon wedges for serving
Recipes with similar ingredients: potatoes, red potatoes, beef, bell peppers, onions, garlic, tomato paste, parsley, lemon
Recipe preparation:
- Put the potatoes in a pan and pour about cold water 2 cm above the level of potatoes; salt it. Bring to a boil and cook until cooked for about 8 minutes, then drain the water.
- Meanwhile, cut the steak across 8 parts, salt and pepper. Heat a large frying pan on medium to medium strong and add olive oil. Put meat in a hot pan (if if necessary in several batches) and fry until lightly cooked, 1-5 minutes on each side, depending on the thickness of the steak. Put the meat on a plate and cover with aluminum foil.
- Reduce the heat under the pan to medium and add sweet pepper, onion, garlic, a little water and 1/4 tsp. salt. Fry often stirring until the vegetables are a little soft, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute. Increase fire to moderately strong, add 3/4 tbsp. water and cook until vegetables will not become soft, about 4 minutes. Stir in potatoes parsley and lemon juice. Put the steak on plates and serve with vegetables and lemon slices.
