Skirt Steak with Peppers and Onions (serves 4)

The steak is cut against the grain into thin slices as are the brightly colored bell peppers, rich in antioxidants and vitamins, espcially C, and onions. They are all cooked together in one roasting tin. Simple – all it takes is a little slicing.

Pre-heat oven to 350 degrees F.

1 1/2 pounds skirt steak – cut into thin slices
1 each – red pepper, yellow pepper and orange pepper – de-seeded and sliced
1 medium onion – halved and thinly sliced
Oil for greasing the roasting pan and for pouring over the ingredients

Brush the roasting tin (15″ x 10″) with olive oil.
Place all the ingredients in a mixing bowl, pour over 2 – 3 tbsp. olive oil and season with salt and freshly ground black pepper. Toss together well and spread on roasting tin.
Cook in oven for 30 minutes.


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