Skirt Steak With Peppers

• 1 pound baby red-skinned potatoes, halved
• Kosher salt
• 1 1/4 pounds skirt steak
• Freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 3 bell peppers (any color), thinly sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 3 tablespoons tomato paste
• 3 tablespoons chopped fresh parsley
• Juice of 1/2 lemon, plus wedges for serving

1. Put the potatoes in a pot and cover with cold water by about 1 inch; add salt.
2. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
3. Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper.
4. Heat a large skillet over medium-high heat and add the olive oil.
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. Transfer to a plate and tent loosely with aluminum foil.
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. Add the tomato paste and cook, stirring, 1 minute.
9. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes.
10. Stir in the potatoes, parsley and lemon juice.
11. Divide the steak among plates and serve with the vegetables and lemon wedges.
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. Photograph by Christopher Testani

potatoes, kosher salt, skirt steak, freshly ground pepper, extravirgin olive oil, bell peppers, onion, garlic, tomato paste, parsley, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/skirt-steak-with-peppers-recipe.html (may not work)