Ingredients
Units
Scale
- Skirt Steak
- Sauteed Bell Peppers
- Avocado (see recipe below on how to serve)
- Tossed Salad
- Grilled Corn
- Flat breads (fresh or store-bought)
For the Peppers:
- 3 bell peppers - ribs removed and sliced (any color)
- 2 sweet onions - sliced
- 5 cloves of garlic - chopped fine
- 1 tbs. capers
- 3 - 4 sun-dried tomatoes - chopped
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes
- 1 1/2 tsps. dried oregano
- 2 tbs. olive oil
- 3 tbs. fresh parsley - chopped
Chimichurri:
- 1 Jalapeño - finely chopped (seeds removed)
- 3 garlic cloves - finely chopped
- 3 tbs. balsamic vinegar
- 1/2 tsp. freshly ground sea salt
- 1/4 tsp. red pepper flakes
- 1/2 tsp. dried oregano
- 1/4 cup finely chopped cilantro
- 1/4 cup finely chopped flat-leaf parsley
- 3 tbs. cup extra-virgin olive oil
For the Avocado:
- 3 avocado’s - sliced
- Bagel seasoning
- Olive oil
- Juice of 1 lime
Instructions
For the Skirt Steak:
- 3 – 4 lbs. of skirt steak
- Heat a large cast iron frying pan with 2 tbs. olive oil.
- Add the skirt steak and cook 3 – 4 minutes per side or until desired doneness is achieved.
- Let the steak rest 5 - 6 minutes before slicing on a diagonal.
- Season with fresh sea salt and fresh ground black pepper.
For the Peppers:
- Heat a large cast iron frying pan with the olive oil.
- Add the sliced peppers, onions and garlic and sauté until the onions and peppers have softened and slightly charred.
- Add the seasonings, capers, sun-dried tomatoes and chopped parsley and toss.
- Taste for seasonings.
Chimichurri:
- Combine all of the ingredients in a medium sized bowl and stir.
- Taste for seasonings.
- Keep refrigerated until ready to use.
For the Avocado:
- Slice the avocado, drizzle with olive oil and season with bagel seasoning.
- Squeeze the fresh lime juice over the avocado and serve.
- Do not prepare this dish until you are ready to serve it.
- Serve with grilled skirt steak with the fresh flat breads, grilled peppers, avocado, fresh tossed salad and fresh corn on the cob for perfectly relaxed meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6-8
