Name: Churrasco (Stewed Skirt Steak) with Peppers and Onions recipe
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

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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

Nutrition Info

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 servingSize: - sodium: 175.7 mg sugar: 3.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

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.

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