Skirt Steak With Corn And Red Pepper Puree Recipe

Name: Skirt Steak With Corn And Red Pepper Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons fish sauce; 3/4 cup chopped green onions, divided; 1 pound skirt steak; 2 red bell peppers, divided; 1 cup water; 2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt, divided; 2 cups fresh corn kernels (3 to 4 ears); 1/2 teaspoon black pepper; Fresh thyme leaves (optional)

Servings: persons

3 tablespoons fish sauce
3/4 cup chopped green onions, divided
1 pound skirt steak
2 red bell peppers, divided
1 cup water
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt, divided
2 cups fresh corn kernels (3 to 4 ears)
1/2 teaspoon black pepper
Fresh thyme leaves (optional)

1
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.
2
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.
3
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.
4
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.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons fish sauce, 3/4 cup chopped green onions, divided, 1 pound skirt steak, 2 red bell peppers, divided, and more.

Yes, Skirt Steak With Corn And Red Pepper Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak With Corn And Red Pepper Puree

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