CHURRASCO (STEWED SKIRT STEAK) WITH PEPPERS AND ONIONS

Churrasco (Stewed Skirt Steak) with Peppers and Onions image

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.

Provided by Pixelsicle

Categories World Cuisine Recipes Latin American Caribbean

Time 1h55m

Yield 6

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 175.7 mg, Sugar 3.6 g