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.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 55 mins
• Calories: 209 Calories

Ingredients

• 1 large onion, diced
• 2 red bell peppers, seeded and diced
• 6 cloves garlic, minced
• 2 green bell peppers, seeded and diced
• 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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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