Oh the love of skirtsteak! I find enjoyment with each recipe …….although I do notice the price has risen; what hasn’t? My Mom put a similar recipe together when we were young; long ago using my own skills I came up with this. Many of you may find these recipes basic; I hope so ! To those who hadn’t paid attention to their Mom in the kitchen, or are away in school; yes, I will continue posting!
Like many of my recipes; this one also has options.. potato, string beans totally your choice. Pasta is a substitute; I have a new eating plan and the potato is on the “good carb” list, I am enjoying them like never before! Mozzarella is an option also.
Choice of steak as well; although I am pleased using skirt steak, Mom chose other steak cuts which worked well.
2 – 3 Skirt Steaks cut in 4-5 inch pieces
1/2 lb mozzarella sliced
1 lb of baby golden potatoes
1/2 lb Green Beans
1 can crushed tomatoes
salt & pepper
Preheat oven to 425*
Brown steak on both sides approximately 20 minutes in total time. The baby golden potato may be placed in the oven as well to pre-cook on a separate tray. Baby golden potato cook quickly remove when easily pierced and set aside to cool and peel.
After searing steak remove and lower oven temperature to 375*
Add crushed tomato with seasoning; again salt pepper & garlic to taste. Stir tomato with meat drippings, you may want to drizzle a little olive oil over the sauce. Cover and return to oven baking for an additional 30 minutes.
Leftovers are great !