Southwestern Beef and Peppers
Featuring skirt steak seasoned with a flavorful spice rub plus a medley of colorful peppers, this Southwestern-inspired dish is perfect for a weeknight meal, thanks to its quick cooking time on the grill. Serve with tortillas or rice and beans.
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. ground cumin
- 1 tsp. chili powder
- 1/8 tsp. cayenne pepper
- 1 tsp. kosher salt, plus more, to taste
- 1 1/2 lb. skirt steak
- 1/2 large red onion, sliced
- 1 red bell pepper, cored, seeded and sliced
- 1 yellow bell pepper, cored, seeded and sliced
- 1 green bell pepper, cored, seeded and sliced
- 2 fresno or jalapeño peppers, cut into thin wheels
- 1 Tbs. olive oil
Prepare a medium-hot fire in a grill. Place a steel grill chef’s pan on the grill, cover the grill and preheat.
In a bowl, stir together the garlic powder, onion powder, cumin, chili powder, cayenne and the 1 tsp. salt. Cut the skirt steak with the grain into 3-inch pieces, then cut each piece across the grain into 1/4-inch slices. Place in a large bowl, add the spice mixture and toss to coat. Let stand at room temperature for 15 minutes.
In another large bowl, combine the onion and all of the peppers with the olive oil, season with salt and toss to coat.
Place the vegetables in the preheated chef’s pan, cover the grill and cook, tossing occasionally, until the peppers are softened and slightly charred, 10 to 12 minutes. Transfer to a bowl. Add the skirt steak to the pan in a single layer, cover the grill and cook until well browned, 4 to 5 minutes, tossing once halfway through grilling. Return the vegetables to the pan and toss well to combine. Serve immediately. Serves 4 to 6.