Seared Peruvian Skirt Steak Bowl
A flavorful and spicy Peruvian-inspired bowl dish featuring a grilled skirt steak, crispy potatoes, and creamy slaw.
Ingredients
- ●1 pound Skirt steakFresh, peruvian skirt steak
- ●2 large PotatoesFresh, peeled, and cut into wedges
- ●2 Aji amarillo peppersFresh, sliced
- ●1 large Red onionThinly sliced
- ●1/4 cup CilantroChopped
- ●2 tablespoons Lime juiceFreshly squeezed
- ●2 tablespoons Olive oilFor grilling
- ●1 teaspoon SaltFor seasoning
- ●1/2 teaspoon Black pepperFor seasoning
- ●1 cup Crispy corn kernelsFor garnish
Instructions
- 1
Preheat grill to medium-high heat.
- 2
Season the skirt steak with salt and black pepper.
- 3
Grill the steak for 3-4 minutes per side, or until it reaches an internal temperature of 130°F for medium-rare.
- 4
Let the steak rest for 5 minutes before slicing.
- 5
Meanwhile, toss the potatoes with olive oil, salt, and black pepper. Grill the potatoes for 5-7 minutes per side, or until crispy.
- 6
In a small bowl, whisk together lime juice and aji amarillo peppers. Pour the dressing over the sliced potatoes.
- 7
In a separate bowl, mix together cilantro, red onion, and lime juice.
- 8
To assemble the bowls, place a portion of grilled steak on the bottom, followed by a scoop of potatoes, and top with the slaw.
- 9
Garnish with crispy corn kernels and serve immediately.