Churrasco Stewed Skirt Steak With Peppers And Onions Recipes

Steps:

• 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.
• Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet 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 the thickness. Transfer to a plate and tent loosely with aluminum foil.
• Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon 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.

Steps:

• Heat a plancha, large cast-iron skillet or cast-iron griddle pan over high heat.
• Toss together the steak, cumin, paprika, 3 tablespoons salt and 2 teaspoons pepper in a large bowl. Add the oil, red bell pepper, yellow bell pepper and onion and toss to coat.
• Cook the mixture, tossing occasionally, until the steak is done to medium and the vegetables are soft and tender, 9 to 13 minutes.
• Stir 1/4 cup of the cilantro into the mixture. Serve the mixture in the warm tortillas with queso fresco, pico de gallo, avocado and sour cream. Garnish with the remaining 1/4 cup cilantro.

Steps:

• Pat the steaks dry and place in a large zip-top bag.
• Combine the garlic, oregano, vinegar, olive oil, adobo seasoning and salt in the bowl of a pilón or mortar and pestle, or a small food processor. Grind into a thin paste, then pour the marinade over the steak. Zip the bag then shake well to coat the meat, rubbing in gently as needed. Let rest on the counter for 10 to 20 minutes, or refrigerate overnight if you have time. Be sure to let the steak come to room temperature before grilling.
• If using a charcoal grill, start by building a fire with hardwood and kindling, then adding lump hardwood charcoal once the fire is kicking. Allow the fire to mellow. If using a gas grill, set the temperature to 500 degrees.
• Meanwhile, make the wasakaka: Combine the lime juice, parsley, cilantro, oregano, olive oil, garlic, salt and pepper in a small bowl and whisk to incorporate. If you'd like a creamier sauce, blend in a small food processor or blender. (Wasakaka will keep for 3 or 4 days in a sealed jar in the refrigerator.)
• Once the grill is ready, remove skirt steak from the bag and shake off excess marinade. Place on the grill and sear for 1 to 3 minutes. Using tongs, pull up the corner to ensure the steak has a good dark char, bordering on burned in places, before flipping, then cook for 1 more minute for rare, 2 minutes for medium-rare. Be careful not to overcook or steak will be tough.
• Remove steak from grill and let rest for 5 to 7 minutes. Slice into strips and pour over wasakaka, or serve sauce on the side. Taste and sprinkle with additional salt, if desired.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle sazon seasoning and black pepper over steaks; rub in lightly with your fingers. Arrange steaks close together, but not overlapping, in a large casserole dish.
• Mix green bell peppers, red bell peppers, onion, and garlic together in a large bowl. Spoon over steaks in the casserole dish. Cover with aluminum foil.
• Bake in the preheated oven until peppers are soft and steaks are cooked through, 1 1/2 to 2 hours.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sprinkle sazon seasoning and black pepper over steaks; rub in lightly with your fingers. Arrange steaks close together, but not overlapping, in a large casserole dish.
• Mix green bell peppers, red bell peppers, onion, and garlic together in a large bowl. Spoon over steaks in the casserole dish. Cover with aluminum foil.
• Bake in the preheated oven until peppers are soft and steaks are cooked through, 1 1/2 to 2 hours.

Steps:

• In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.