Skirt Steak With Peppers

1. 1

   Put the potatoes in a pot and cover with cold water by about 1 inch; add salt.

2. 2

   Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.

3. 3

   Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper.

4. 4

   Heat a large skillet over medium-high heat and add the olive oil.

5. 5

   When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness.

6. 6

   Transfer to a plate and tent loosely with aluminum foil.

7. 7

   Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes.

8. 8

   Add the tomato paste and cook, stirring, 1 minute.

9. 9

   Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes.

10. 10

    Stir in the potatoes, parsley and lemon juice.

11. 11

    Divide the steak among plates and serve with the vegetables and lemon wedges.

12. 12

    Per serving: Calories 449; Fat 23 g (Saturated 8 g); Cholesterol 75 mg; Sodium 323 mg; Carbohydrate 29 g; Fiber 5 g; Protein 31 g

13. 13

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.