Grilled Skirt Steak With Mixed Peppers

By Florence Fabricant

Published July 20, 2004

Total Time
30 minutes
Prep Time
1 to 1½ hr marinating
Rating
4(41)
Comments
Read comments

Featured in: PAIRINGS; A Steak With Hints of Heat, a Wine With Confidence to Spare

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 to 3 servings

  • ¼ cup tequila, preferably añejo

  • Juice of 1 lime

  • 1 teaspoon tomato paste

  • 1 large clove garlic, grated

  • 1 teaspoon ground cumin

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons minced cilantro leaves, plus sprigs for garnish

  • Salt and cayenne to taste

  • 1 skirt steak, about 1 to 1 ½ pounds, well trimmed

  • 3 small bell peppers, slivered

  • 2 jalapeños, seeded and slivered

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 3 servings)

9 grams carbs; 134 milligrams cholesterol; 564 calories; 22 grams monosaturated fat; 3 grams polyunsaturated fat; 14 grams saturated fat; 41 grams fat; 1 gram trans fat; 3 grams fiber; 756 milligrams sodium; 42 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whisk together tequila, lime, tomato paste, garlic, cumin, 1 tablespoon oil, 1 tablespoon cilantro, salt and cayenne. Cut steak in half, place in marinade, turn to coat, cover and set aside 1 to 1 ½ hours.

  2. Step 2

    Heat grill to very hot. Set cooking grates close to fire. Or heat broiler.

  3. Step 3

    While grill heats, place remaining olive oil in a skillet over medium heat. Add peppers and jalapeños and sauté until peppers are limp and starting to brown. Season with salt and cayenne. Dust with remaining minced cilantro. Set aside.

  4. Step 4

    Grill or broil steak 3 to 5 minutes on one side, until starting to sear. Brush with marinade, turn and cook 2 to 3 minutes. Remove to a cutting board. Do not overcook.

  5. Step 5

    Reheat peppers and pile on a platter. Slice steak on bias in inch-wide strips. Arrange on the bed of peppers, garnish with cilantro and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
41 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Rebecca

I also added onions, served with tortillas, and whaddya know - fajitas! Very good. Nice heat.

Susana

Came out perfectly cooked and with a nice char but I *highly* recommend adding more than recipe calls for of all the good stuff (garlic, tequila, and lime) to the marinade for a bigger taste. Paired with elote for a bright & yummy summery meal.

Marty Byro

Served on top of basmati rice, was delicious. I can’t wait for the leftovers!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.