Skirtin’ On The Edge
If you're looking for a dish that involves minimal effort but maximum flavor, you've hit the jackpot. Yes, it involves a teeny bit of prep, but think of it as a mini workout before you reward yourself with a scrumptious meal. Just slice, marinate, broil, and eat. Serve it over rice, or just devour it straight from the pan like I did.
You’ll need 1.5 pounds of grass-fed skirt steak, two yellow bell peppers, one orange bell pepper, garlic olive oil, three tablespoons of balsamic vinegar, two tablespoons of Worcestershire sauce, one tablespoon of onion powder, three tablespoons of garlic powder, two tablespoons of garlic salt, two tablespoons of dried basil, a quarter cup of chopped fresh basil, crushed red pepper flakes, and pepper. If you're feeling extra, grab some basmati rice as well.
To start, set your oven to broil on high. If you're planning to serve this over rice, boil some water, cook the rice, and set it aside. Slice the skirt steak into one-inch thick pieces and toss them into a medium-sized bowl. Now comes the fun part: drenching the steak in garlic olive oil, balsamic vinegar, Worcestershire sauce, onion powder, garlic powder, garlic salt, dried basil, pepper, and crushed red pepper. If you're the cautious type, mix these ingredients in a small bowl first to taste-test your concoction before committing it to the meat. Once you're satisfied, mix the steak until it's evenly coated.
Cover the bowl with plastic wrap or tinfoil and let it marinate in the refrigerator for about half an hour. If you have the patience, longer is better. While the meat is marinating, chop your bell peppers into small chunks and set them aside.
After marinating, remove the steak from the refrigerator and place it in a cast iron pan, adding the chopped peppers on top. Sprinkle with fresh basil, more red pepper flakes, and a little extra garlic olive oil for good measure. Broil for five minutes, then give everything a good stir, and broil for another five minutes.
Once it's done, remove the pan from the oven and pour the meat mixture over rice if you're feeling sophisticated, or just dive right in and eat it as is. Don't forget to garnish with fresh basil leaves to make it look like you put in way more effort than you actually did. Enjoy your delicious, barely-any-work dinner!
Skirtin’ On The Edge
Ingredients
Instructions
- Set oven to broil (High)
- *Optional: if you are eating this over rice, boil water, cook rice, and set aside*
- Slice the skirt steak into 1-inch thick pieces and place into a medium-sized bowl
- Cover all the pieces with garlic olive oil, balsamic vinegar, Worcestershire sauce, onion powder, garlic powder, garlic salt, dried basil, pepper, and crushed red pepper. *If you want to taste test this mixture first to ensure it’s prepped to your liking, add these ingredients into a small mixing bowl before adding them to the meat for taste testing.
- Mix the meat enough so all pieces appear evenly covered with the added ingredients.
- Cover with plastic wrap or tinfoil and let it marinate in the refrigerator for about half an hour. The longer, the better.
- Chop the bell peppers into little chunks and set aside.
- Remove the meat from the refrigerator and place it in a cast iron pan, adding the chopped peppers.
- Add chopped fresh basil, red pepper flakes, and a little more garlic olive oil on the top.
- Broil for 5 minutes; remove the pan, stir everything around, and broil for another 5 minutes.
- Remove the pan from the oven, pour the meat mixture over rice (or eat as is), and garnish with fresh basil leaves.
