Churrasco (Stewed Skirt Steak) with Peppers and Onions recipe

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Ingredients

1 packet sazon seasoning, or more to taste
1 pinch freshly cracked black pepper, or to taste
2 pounds untrimmed skirt steak, or more to taste
2 green bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 large onion, diced
6 cloves garlic, minced

Nutrition Info

209.1 calories
carbohydrate: 7.7 g
cholesterol: 47.6 mg
fat: 11.1 g
fiber: 2 g
protein: 19.1 g
saturatedFat: 4.6 g
servingSize: -
sodium: 175.7 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).

  2. Sprinkle sazon seasoning and black pepper over steaks, rub in lightly with your fingers. Arrange steaks close together, but not overlapping, in a large casserole dish.

  3. Mix green bell peppers, red bell peppers, onion, and garlic together in a large bowl. Spoon over steaks in the casserole dish. Cover with aluminum foil.

  4. Bake in the preheated oven until peppers are soft and steaks are cooked through, 1 1/2 to 2 hours.

Recipe Yield

6 servings

Recipe Note

Another recipe taught to me by my beloved mother-in-law in Puerto Rico. The only changes I have made is the reduction of additional table salt;the sazon seasoning has plenty. A savory, melt-in-your mouth skirt steak recipe that is slow-roasted with diced vegetables and seasonings. Perfect served with arroz con gandules and tostones.

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