Name: Marinated Skirt Steak with Bell Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1.5 lb skirt steak (sliced into 1-inch thick strips); 2 yellow bell peppers (chopped into chunks); 1 orange bell pepper (chopped into chunks); 3 tbsp garlic olive oil; 3 tbsp balsamic vinegar; 2 tbsp Worcestershire sauce; 1 tbsp onion powder; 3 tbsp garlic powder; 2 tbsp garlic salt; 2 tbsp dried basil; 1/4 cup fresh basil (chopped, plus more for garnish); crushed red pepper flakes (to taste); black pepper (to taste); 2 cups basmati rice (optional, cooked for serving)

Many steak recipes lean too heavily on salt or heavy sauces, but this marinated skirt steak with bell peppers keeps the flavors bold and fresh without overwhelming the meat.

The quick marinade infuses the steak with a savory depth, while roasted peppers add sweetness and a touch of char.

Serve it over rice for a hearty meal or enjoy it straight from the pan for a simple, protein-packed dinner.

Why This Skirt Steak Recipe Works

Skirt steak is one of the most flavorful cuts of beef, but it benefits from marinating to tenderize the fibers and balance its richness.

This recipe keeps the process simple—slice, marinate, broil, and serve.

The combination of balsamic vinegar, olive oil, and aromatic spices helps the steak soak in flavor fast, making this an ideal weeknight recipe. The peppers roast alongside the meat, adding vibrant color and natural sweetness.

Unlike many steak dinners that require a grill, this version is cooked under the broiler, making it accessible year-round without specialized equipment.

Choosing the Right Skirt Steak

Skirt steak comes in two main types: inside skirt and outside skirt. Both are flavorful, but the outside skirt tends to be more tender and thicker.

Look for well-marbled beef, as fat contributes both juiciness and flavor. If you can, choose grass-fed beef for a cleaner taste and leaner profile.

Always slice skirt steak against the grain after cooking to maximize tenderness.

If skirt steak isn’t available, flank steak is a close alternative. It’s slightly leaner and thicker, so it may need an extra minute or two under the broiler.

Preparing the Marinade

The marinade is the backbone of this recipe. Garlic-infused olive oil creates an aromatic base that clings to the beef, while balsamic vinegar balances richness with acidity.

Worcestershire sauce enhances the umami, complementing the natural savoriness of the steak. A blend of garlic powder, onion powder, dried basil, and crushed red pepper adds layers of flavor that develop quickly during the short marinating process.

Fresh basil is added both before and after cooking for brightness. This combination avoids heaviness and allows the peppers and beef to shine equally.

How Long to Marinate Skirt Steak

Skirt steak doesn’t need a long soak compared to tougher cuts. Even 30 minutes in the refrigerator makes a difference, but letting it rest for a few hours enhances both tenderness and flavor.

Avoid marinating for more than 24 hours, as the acids in the vinegar can break down the fibers too much and create a mushy texture.

If you’re short on time, you can mix the marinade directly in the pan with the beef and still get a flavorful result.

Cooking Method: Why Broiling Works Best

The broiler mimics high-heat grilling by blasting the beef with direct heat. This caramelizes the outside quickly while keeping the inside juicy.

Using a cast-iron skillet ensures the steak cooks evenly and holds onto the flavorful juices. The peppers roast in the same pan, softening slightly while developing a charred edge.

Flipping or stirring the mixture halfway through cooking prevents uneven doneness and ensures the marinade coats both meat and vegetables.

The result is tender beef, sweet peppers, and a glossy finish from the olive oil—all ready in about 10 minutes of cooking time.

Serving Suggestions

Skirt steak pairs beautifully with simple sides. Steamed or buttered basmati rice soaks up the pan juices, creating a complete and satisfying meal.

For a lighter option, try quinoa or roasted cauliflower rice.

This recipe also works well with flatbreads. Serve the steak and peppers wrapped in warm tortillas or pita with a spoonful of yogurt sauce or salsa for a quick handheld meal.

If you prefer greens, a crisp side salad with lemon vinaigrette balances the richness of the beef.

For variety, consider pairing with another easy dinner recipe like creamy mushroom pasta or serving alongside a light starter such as caprese cucumber corn salad.

Tips for Perfectly Cooked Skirt Steak

Always slice skirt steak thinly before marinating. This increases the surface area and helps the seasoning penetrate deeper.

When broiling, don’t overcrowd the pan. Giving the meat and peppers space ensures they roast instead of steaming.

Keep a close eye on the steak under the broiler. Because it’s thin, skirt steak cooks quickly and can go from tender to overdone in minutes.

After cooking, let the meat rest for a few minutes before serving. This helps the juices redistribute and keeps the steak from drying out.

Storing and Reheating Leftovers

Leftovers keep well in the refrigerator for up to three days. Store them in an airtight container to preserve flavor.

To reheat, warm the steak and peppers in a skillet over medium heat for a few minutes. Avoid microwaving for too long, as it can toughen the beef.

Leftovers also make excellent meal prep. Add the steak and peppers over rice bowls, tuck them into sandwiches, or toss them into a quick pasta for an entirely new dish.

Flavor Variations to Try

If you enjoy spice, increase the crushed red pepper flakes or add a splash of hot sauce to the marinade.

For a sweeter profile, substitute balsamic vinegar with pomegranate molasses or a drizzle of honey.

Experiment with different vegetables alongside the peppers. Zucchini, mushrooms, or cherry tomatoes roast beautifully under the broiler.

For a Mediterranean touch, sprinkle crumbled feta over the finished dish. For a heartier option, pair with roasted potatoes or orzo with spinach and tomatoes.

Frequently Asked Questions

Can I grill this steak instead of broiling it?

Yes, skirt steak cooks beautifully on the grill. Place the steak and peppers on a hot grill for about 3–4 minutes per side until slightly charred.

How do I know when skirt steak is done?

For medium-rare, look for an internal temperature of around 130°F. Because it’s a thin cut, use a meat thermometer for accuracy rather than guessing.

What’s the best way to slice skirt steak?

Always cut against the grain. Skirt steak has long, visible fibers, and slicing across them shortens the strands, making each bite more tender.

Can I freeze marinated steak?

Yes. Place the sliced steak with marinade in a freezer-safe bag and freeze for up to two months. When ready to cook, thaw overnight in the refrigerator and broil as directed.

Do I need to peel the bell peppers first?

No, the skins soften nicely under the broiler. The charred edges actually enhance the overall flavor of the dish.

Can I make this recipe without a cast-iron pan?

Absolutely. Any oven-safe skillet or sheet pan works. Cast iron just holds heat better and adds a bit more searing power.

This marinated skirt steak with bell peppers is proof that bold flavors don’t need complicated steps. With a short marinade, quick broil, and just a handful of ingredients, it delivers a balanced dinner that’s easy enough for weeknights yet flavorful enough for entertaining.