This recipe was a quick to put together; we marinated the skirt steak, seared it on our cast iron skillet, and then threw it in the oven in our awesome new cookware.
2 Tbsp coconut oil
1/4 tsp sea salt
1/4 tsp black pepper
Juice of 2 limes
3 cloves of garlic, pressed
1 jalapeño, diced
1 skirt steak
1/2 large onion, halved and sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
Place steak in a large zip lock bag. Add coconut oil, sea salt, black pepper, lime juice, garlic, and jalapeño to the bag for the marinade. Let sit for at least 30 minutes in the marinade. We placed our steak in the refrigerator, which solidified the coconut oil; it might be better to leave it on the counter for this time.
Put the cast iron on the stove and preheat to medium-high heat and sear for 2-3 minutes on each side. First things first you should also set the oven temperature to 350ºF. We let the steak rest for a few minutes while preparing the onion, jalapeño, and bell pepper.
Place the skirt steak into the oven and cook for 30 minutes. We took the skirt steak out when the internal temperature hit 135ºF.
Slice the steak and serve over the vegetables. Enjoy! And while you’re here, don’t forget to check out our give away of Diane Sanfilippo’s Balanced Bites here!