- 4 red skin potatoes
- 3 lbs. skirt steak
- 1/4 olive oil
- salt and pepper to taste
- garlic powder to taste
- 1/2 stick butter
- 2 tablespoons garlic, minced
- 1 onion, chopped
- 1 each, red, green and yellow bell peppers, cut into 1-inch strips
Boil potatoes in pot 10 minutes. While potatoes are boiling, brush skirt steak with olive oil; season both sides of steak with salt, pepper and garlic powder to taste. Heat 2 tablespoons olive oil in skillet, add steak, sear until both sides are brown, remove; set aside. Add butter (leave juices from steak in skillet). Cut red skin potatoes in quarters; add to skillet with minced garlic. Add bell peppers and chopped onion. saute over medium heat until peppers are tender and onions are transparent.
Place steak on grill for 5 minutes over medium heat. Remove from grill. Slice steak into 1-inch strips. Arrange on plate; surround with potatoes, onion and pepper strips.
*Flank steak is an acceptable substitute if skirt steak is not available.
First place, Quick & Easy Beef Contest
Lewisburg, W. Va.