Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Red bell pepper gets used two tasty ways: as a vegetable in the corn sauté and as a pureed sauce for the plate. Fresh corn is not just sweet; it has a surprising hit of umami intensity. Because of skirt steak's oblong shape, it may be difficult to fit the entire steak in your grill pan. If so, simply cut it in half across the grain and cook both halves at the same time. You can always substitute flank steak, if you prefer.

Rozanne Gold
Recipe by Cooking Light August 2016

Gallery

Credit: Jennifer Causey

Recipe Summary

total:
1 hr 10 mins
Yield:
Serves 4 (serving size: 3 oz. steak, 1/2 cup vegetables, and about 3 tbsp. sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine fish sauce and 1/3 cup onions in a shallow dish; add steak, turning to coat. Let stand at room temperature 1 hour, turning after 30 minutes.

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  • Meanwhile, cut 1 bell pepper into 1-inch pieces; place in a saucepan with 1 cup water and 1/4 cup onions. Bring to a boil. Cook over medium heat 10 minutes or until tender. Drain and transfer to a food processor; process until smooth. Stir in 1 tablespoon oil and 1/4 teaspoon salt.

  • Slice remaining bell pepper. Heat a large cast-iron skillet over high heat. Add 1 tablespoon oil; swirl. Add sliced bell pepper, corn, and remaining 3 tablespoons onions. Cook 10 minutes or until peppers are wilted and corn is lightly charred, stirring occasionally. Stir in black pepper and 1/4 teaspoon salt. Remove from pan; cover and keep warm.

  • Remove steak from marinade; discard marinade. Return skillet to high heat. Add steak to pan; cook 3 minutes on each side or until glazed outside. Remove from pan; let stand 5 minutes. Cut diagonally into slices. Serve with corn mixture and pepper puree. Sprinkle with thyme, if desired.

Nutrition Facts

330 calories; fat 18.2g; saturated fat 5.2g; mono fat 10.4g; poly fat 1.5g; protein 25g; carbohydrates 19g; fiber 3g; cholesterol 51mg; iron 3mg; sodium 676mg; calcium 30mg.
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