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Skirt Steak with Red Pepper Puree is marinated then grilled skirt steak drenched in a smooth and flavorful red pepper puree. Served with pan fried peppers, corn and red onion.

Skirt Steak with Red Pepper Puree

Skirt Steak with Red Pepper Puree is marinated then pan fried skirt steak drenched in a smooth and flavorful red pepper puree. Served with pan fried peppers, corn and red onion.

 

 

Skirt Steak with Red Pepper Puree is marinated then pan fried skirt steak drenched in a smooth and flavorful red pepper puree. Served with pan fried peppers, corn and red onion.

Rich and buttery, skirt steak is the darling of beef flavor. It is not the least expensive cut of meat, but is still reasonable. Because it is so rich you will not need as much as other cuts.  If you love steak and have never had it, I urge you to try it soon! You will not be sorry!
Skirt Steak with Red Pepper Puree is marinated then pan fried skirt steak drenched in a smooth and flavorful red pepper puree. Served with pan fried peppers, corn and red onion.

You should also know that skirt steak is not super tender and will need marinating.  This recipe calls for a short marinade using fish sauce, which adds unique flavor but does not overpower.

Because skirt steak is a thin cut, it is great for cooking in a 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. Boom!Done!

 

Skirt Steak with Red Pepper Puree is marinated then grilled skirt steak drenched in a smooth and flavorful red pepper puree. Served with pan fried peppers, corn and red onion.

Here is the handy printable recipe. Enjoy!

 

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Skirt Steak with Red Pepper Puree

  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x

Description

Skirt Steak with Red Pepper Puree is marinated then pan fried skirt steak drenched in a smooth and flavorful red pepper puree. Served with pan fried peppers, corn and red onion.


Scale

Ingredients

1/4 cup fish sauce (I use Red Boat)

1 cup chopped red onion

1 pound skirt steak

2 red bell peppers

1 cup water

2 TBSP olive oil, divided

1/4 tsp salt

12 oz bag frozen corn

salt and pepper to taste


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.


Notes

Note- Fresh corn can be substituted for frozen and green onions substituted for red.