Skirt Steak with Peppers and Potatoes



  • ¾ lb small red potatoes, halved
  • ¾ lb skirt steak
  • 1 Tbsp olive oil
  • ½ (20-oz) pkg frozen pepper and onion stir-fry, thawed
  • ½ Tbsp minced garlic
  • 1½ Tbsp tomato paste
  • ½ cup water
  • ½ Tbsp lemon juice


  1. Boil potatoes in water to cover 10 minutes or until tender; drain.
  2. Thinly slice steak across the grain; lightly season with salt and pepper. Cook steak in hot oil in a large skillet over medium-high heat 5 minutes or to desired doneness, stirring occasionally. Remove from skillet, and keep warm.
  3. Add stir-fry mix and garlic to skillet; cook 2 minutes. Stir in tomato paste; cook 1 minute, stirring often.
  4. Add water; simmer 5 minutes. Stir in potatoes and lemon juice; Serve potatoes with steak.

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