Skirt steak and peppers with orange-chipotle glaze
Instructions:
- 3 red, orange, and/or yellow sweet peppers, cored and cut lengthwise into 1⁄4-inch strips;
- 1 large onion, halved lengthwise and cut into 1/4-inch strips;
- 2 pounds skirt steak;
- 2 teaspoons kosher salt;
- 1 teaspoon ground black pepper;
- 1⁄2 cup Orange Chipotle Glaze
, plus more for serving.
- Preheat the oven to 450 F.
- Spread the peppers and onion on a foil-lined baking sheet. Season the meat with the salt and pepper and lay it on top of the peppers and onions. The meat should cover most of the vegetables.
- Roast for 10 minutes. Remove the pan from the oven, turn the steak over, and spread the glaze over the top of the meat. Return to the oven and roast for approximately another 10 minutes for medium rare or 15 minutes for medium. Cover the meat loosely with foil and let rest for 5 minutes before slicing.
- Starting on a corner and cutting on the diagonal against the grain, cut the meat into thin slices.
- Place the peppers and onions on a serving platter. Arrange the slices of steak over the top. Serve warm, serving the rest of the glaze on the side.
- What else works? You can replace some of the sweet peppers with chiles.