Ingredients
2 tbsp. fresh lime juice
3 tbsp. fresh orange juice
3/4 tsp. salt
1/2 tsp. dried oregano
1 beef skirt steak
1 tbsp. olive oil
2 medium onions
2 clove garlic
3 large red peppers
1 large green pepper
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In cup, combine lime and orange juices, 1/2 teaspoon salt, and oregano. Transfer to ziptight plastic bag; add meat, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate beef 1 hour to marinate, turning bag once. Preheat broiler. Meanwhile, in 12-inch skillet, heat oil over medium heat. Add onions and garlic and cook, stirring frequently, until onions are tender, about 5 minutes. Add red and green peppers, jalapeno, and remaining 1/4 teaspoon salt; cook, stirring frequently, until red and green peppers are tender, about 7 minutes. Remove meat from marinade and place on rack in broiling pan. Broil steak 6 inches from heat source 3 to 4 minutes per side for medium-rare or until desired doneness. Cut meat into thin slices across the grain and serve with tortillas and pepper mixture. Makes 6 main-dish servings. Nutritional information is based on one serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups