Churrasco Stewed Skirt Steak with Peppers and Onions

This delicious churrasco stewed skirt steak recipe combines the flavors of tender skirt steak with sauteed peppers and onions, creating a mouthwatering dish that is perfect for a hearty and flavorful meal. The steak is marinated in a tangy and savory marinade, then slow-cooked with the peppers and onions until it's melt-in-your-mouth tender. Serve it over rice or with warm tortillas for a satisfying and delicious meal that your family and friends will love.

Ingredients

• 2 pounds skirt steak, cut into strips
• 2 bell peppers (red and green), thinly sliced
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 cup beef broth
• 1/4 cup fresh cilantro, chopped (optional, for garnish)

Directions

1. In a large bowl, combine the olive oil, Worcestershire sauce, soy sauce, brown sugar, paprika, cumin, black pepper, salt, and red pepper flakes. Whisk until well combined.
2. Add the skirt steak to the bowl and toss until the meat is well coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or overnight for maximum flavor.
3. In a large skillet or Dutch oven, heat some olive oil over medium heat. Add the sliced onions and bell peppers and sauté until they are soft and lightly caramelized, about 8-10 minutes.
4. Remove the vegetables from the skillet and set aside. In the same skillet, add the marinated skirt steak and cook over medium-high heat until browned on all sides.
5. Pour in the beef broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Bring the mixture to a simmer.
6. Reduce the heat to low, cover the skillet, and let the steak simmer for about 45-60 minutes, or until the meat is tender and the flavors have melded together.
7. Serve the churrasco stewed skirt steak over rice or with warm tortillas. Top with the sautéed peppers and onions, and garnish with fresh cilantro if desired.

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