So, this Skirt Steak with Peppers and Onions recipe is more about making the easy pan sauce, don’t you think? Serves 2
What you needs is a large nonstick skillet and the following ingredients:
3 tablespoons olive oil or ghee, divided
1 14oz skirt steak, sliced in half lengthwise (along the grain) the cut into thin strips (across the grain), w inches long and 1/4 inch wide. It is easier to slice if steak is partially frozen
1 yellow or while onion, sliced in half moons
1/2 green pepper, sliced lengthwise
1/2 jar of roasted red peppers
Easy Pan Sauce:
1/4 cup white wine
3/4 cup beef stock
Splash of heavy cream or 2 tablespoons butter
1 1/2 teaspoon corn starch and 2 tablespoons water, combined (optional)
Salt and pepper, to taste
In your large nonstick skillet on med/high heat add your 2 tablespoons of olive oil or ghee. When hot add in the onions and green peppers, cook to soften or when onions are translucent. Remove and set aside.
Add in the remaining tablespoon of oil or ghee, if needed to sauté your steak. Cook to your desired temperature. Skirt steak is best with a pink center. Remove and set aside.
Remove all but 1 tablespoon of the remaining oil in the skillet. (Do not clean). Keep heat at med/high. Pour in the wine. Scrape the brown bits on the bottom of the skillet. Let the wine reduce by half, about 3 minutes. The pan should almost look barely dry. Pour in the broth and let it come to a rapid simmer. It should reduce to about 1/2 cup. Reduce heat to medium. Add in the cream or butter, stir (until butter has melted) At this point you can decide if you want a broth-like consistency or more like a gravy. If you want a gravy consistency add in the corn starch/water mixture. If it becomes too thick add in more beef broth.
Add the steak, green peppers, onion and the roasted red peppers to the skillet; stir to combine with the sauce. Let cook 3-5 minutes to reheat the steak and vegetables. Salt and pepper, to taste. Serve on rice or with your favorite sides. Yum Yum!