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Churrasco (Stewed Skirt Steak) with Peppers and Onions

Rated as 4 out of 5 Stars
19

"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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Ingredients

1 h 55 m servings 209
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until peppers are soft and steaks are cooked through, 1 1/2 to 2 hours.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 209 calories; 11.1 7.7 19.1 48 176 Full nutrition

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Reviews

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I cooked for 2 1/2 hours and the meat was still way too tough.

I didn't make any changes to the recipe and it was very easy and very tasty. Will make it again

This was delicious! Super simple to assemble at the end of a long day, and very satisfying. I served it with tortillas and made rice to go with the leftovers.

This is very easy to make. I added an extra onion and a yellow bell pepper. I would leave it 30 min longer in the oven. The meat comes out extremely tender.