Perfect dinner pan fried skirt steak drenched in a taasty red pepper puree. Served with pan fried peppers, corn and red onion.
Rich and buttery, this Skirt Steak with Red Pepper Puree will knock your socks off. This is a complete meal on it’s own and is so easy to make!
Skirt steak is not super tender and will need marinating. This recipe’s short marinade in fish sauce will add unique flavor but not overpower. Yes, fish sauce seems a strange choice for a steak marinade, but once you taste it, you’ll understand. It doesn’t add any fish flavor, just a savory, briny taste that is delicious.
Because skirt steak is a thin cut, it is great for cooking in a cast iron skillet on the stove. And talk about easy clean-up, you can use one skillet to prepare this entire meal. If you are lucky enough to be a year-round griller, you can make it that way too! Just make the vegetables on the side.
If your looking for more one-skillet full of flavor meals, why not try our popular One Pot Mexican Beef and Potatoes and Chipotle Sausage and Bean Bake!
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Skirt Steak with Red Pepper Puree
Ingredients
- 1/4 cup fish sauce
- 1 cup chopped red onion
- 1 pound skirt steak
- 2 medium red bell peppers
- 1 cup water
- 2 tbsp olive oil divided
- 1/4 tsp salt
- 12 oz frozen corn
- salt and pepper
Instructions
- .Combine fish sauce and 1/2 cup red onions in a shallow dish. Add the steak, turning to coat. Let stand at room temperature for 1 hour, turning after 30 minutes.
- Meanwhile, course chop 1 bell pepper. Place in a saucepan with 1 cup water and 1/4 cup onions. Bring to a boil, then reduce heat and cook over medium heat 10 minutes, until the peppers and onions are tender. Drain and transfer to a food processor or blender and process until smooth. Stir in 1 tablespoon of the oil and salt.
- Slice remaining bell pepper. Heat a large skillet over high heat. Swirl 1 TBSP oil in pan. Add slice bell pepper, corn and remaining onions. Cook 15 minutes until peppers are wilted and corn is lightly charred, stirring occasionally. Salt and pepper to taste, remove from pan and keep warm.
- Remove steak from marinade and discard marinade.Return skillet to high heat and add steak to pan,
- Cook 3 minutes on each side or until cooked as desired. Remove from pan and let stand for 5 minutes. Cut the steak diagonally into slices and transfer to serving platter. Surround with corn and pepper mixture and spread red pepper puree on top of steak.
Chef Tips
Nutrition Facts
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.
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