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Marinated Skirt Steak with Bell Peppers

This marinated skirt steak with bell peppers is a quick and flavorful dinner that balances tender beef with the natural sweetness of roasted peppers. The garlic-infused marinade enhances the richness of the steak, while balsamic vinegar and fresh basil add depth and brightness. Perfect for serving over rice or enjoyed on its own, this broiled steak recipe is an easy, weeknight-friendly option that delivers bold flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

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

Method
 

Main Instructions
  1. Set oven to broil on high heat.
  2. If serving with rice, cook basmati rice according to package directions and set aside.
  3. Slice the skirt steak into 1-inch strips and place in a medium bowl.
  4. Add garlic olive oil, balsamic vinegar, Worcestershire sauce, onion powder, garlic powder, garlic salt, dried basil, black pepper, and crushed red pepper flakes to the steak. Mix well until evenly coated.
  5. Cover with plastic wrap and refrigerate for 30 minutes to marinate.
  6. Chop the yellow and orange bell peppers into chunks and set aside.
  7. Remove steak from refrigerator. Place steak and chopped peppers in a cast-iron skillet or oven-safe pan.
  8. Top with fresh basil, extra garlic olive oil if desired, and additional red pepper flakes.
  9. Broil for 5 minutes, stir, then broil for another 5 minutes until steak is cooked through and peppers are slightly charred.
  10. Remove from oven and let rest briefly. Serve over rice or enjoy as is, garnished with fresh basil leaves.

Notes

  • Slice skirt steak against the grain after cooking for maximum tenderness.
  • Do not over-marinate; 30 minutes to 4 hours is ideal.
  • Keep a close eye under the broiler, as skirt steak cooks quickly.