Ready in 30 minutes
Serves 4 people
- 330 calories
- 25g protein
- 19g carbohydrates
- 18g fat
- ¾ cup chopped green onions
- 1 lb skirt steak
- 2 red bell peppers
- 2 cups corn kernels
- 3 tbsp fish sauce
- 1 cup water
- ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp olive oil
- Combine ⅓ cup green onions with the fish sauce in a bag and place the skirt steak inside to marinate for at least an hour
- Cut one bell pepper into 1-inch chunks and, in a saucepan, cook in boiling water with ¼ cup green onion for 10 minutes
- Drain and process until a smooth consistency, then combine 1 tbsp olive oil and ¼ tsp salt
- Heat the saucepan to high heat, add 1 tbsp olive oil and swirl to coat the pan, cook sliced bell pepper with corn kernels, remaining onions, salt, and pepper for about 10 minutes
- Remove vegetables from pan and cook each side of the steak (about 3 minutes) until glazed
- Place steak on plate, let sit for 4 minutes, then coat with puree and top with vegetables
Now, I know I’m cheating here. But if you really think about it, prepping something to marinate doesn’t take long and just needs to be done beforehand. So this one still fits the bill!
But I am one person who absolutely loves foreign cuisine, especially Mexican. They have the best seasonings for any type of food: chicken, beef, vegetables, and pretty much anything savory! Fajita seasoning mixes could be put on anything from grilled chicken to eggs in the morning!
Nonetheless, this recipe blew me away when I first tried it. I always wanted to try skirt steak, and this turned out to be a delicious introduction! Marinating always brings out the true flavors of a meat, and this rings true in this recipe. I beg you to try it out the next time you have a cookout or dinner party, because you know that tortilla chips and guacamole will pair beautifully as hor d’oeuvres and make your event a perfect success!