Skirt Steak with Peppers

This recipe comes from the Food Network Magazine April 2013. Ryan was the one who wanted to make this and I thought it sounded like a good one.

This has become one of my favorite magazines, mainly for the abundance of recipes and variety as well. They also have tips and tricks throughout the magazine as well. 

This is under weeknight cooking. 

Okay, so I thought the recipe was good, not great, but a solid base. My main issue was the steak, I would have marinated the steak first, mainly because I feel like skirt steak isn't the best meat and generally recipes calling for a skirt steak will marinate it first, making it more tender. That being said, I am not sure what I would use to marinade.... Ryan's suggestion was something "limey"... whatever that means hah

I thought the pan sauce you make for the veggies was really good, because it was light, but added a good flavor. Ryan said it was a little bland and would spice it up, I think it was meant to be not bland, but not an overpowering sauce, it was to add a little something extra to the veggies. Therefore, I personally would not change it. 

I am going to think on what type or marinade I would use. I do believe that I have seen a marinade that is lime something or other at the store, so I will maybe try that next time.

Last night I just mixed my steak in with the veggies and the sauce from that added something to the steak. 

Again, I apologize for my pictures.. they are so subpar.. I need to just get my camera out and not use the cell phone.... 

Skirt Steak with Peppers

1 lb baby red-skinned potatoes, halved

kosher salt

1 1/4 lbs skirt steak

Freshly ground pepper

1 tbso olive oil

3 bell peppers (any color, thinly sliced)

1/2 onion, thinly sliced

3 cloves garlic, thinly sliced

3 Tbsp tomato paste

3 Tbsp chopped fresh parsley

Juice of 1/2 lemon, plus wedges for serving

1. 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.

2. Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skilled 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 thickness. Transfer to a plate and tent loosely with aluminum foil.

3. Reduce the heat under the skillet to medium and add the peppers, onion and garlic and a splash of water and 1/4 tsp 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.