Easiest Way to Make Peasant Skirts And Tops

Churrasco (Stewed Skirt Steak) With Peppers And Onions

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Recipe Summary Churrasco (Stewed Skirt Steak) With Peppers And Onions

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.

Ingredients | Peasant Skirts And Tops

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

Directions

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

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.

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.

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

Info | Peasant Skirts And Tops

prep: 25 mins cook: 1 hr 30 mins total: 1 hr 55 mins Servings: 6 Yield: 6 servings

TAG : Churrasco (Stewed Skirt Steak) With Peppers And Onions

World Cuisine Recipes, Latin American, Caribbean,