Recipe by Vera Newman

Skirt Steak Mexican Power Bowl

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Meat Meat
Easy Easy
4 Servings

No Allergens specified

30 Minutes

For the past few months, skirt steak has been my meat of choice to serve for Shabbos. I prepare it simply, with just salt and pepper on both sides and broiled for 4-5 minutes per side. The result is the most succulent, tender and flavorful piece of meat that I get to prepare 10 minutes before Shabbos starts. I cover my pan and keep it in the oven at 250 degrees Fahrenheit until we are ready to eat; the meat doesn’t dry up — it’s as juicy as it gets. This is what inspired this power bowl. If I have any leftovers, I like to treat myself to this Mexican power bowl for a nourishing lunch that keeps me going until supper time, and I truly feel like I’m having yummy takeout. The sautéed peppers add a magical touch and the tang from the homemade pico de gallo, plus the creamy guac — you are going to have to try this to understand.


Sautéed Peppers and Onions

  • 1/4 cup oil

  • 1 red pepper, sliced

  • 1 yellow pepper, sliced

  • 1 onion, sliced

  • 1 teaspoon salt

  • 1/2 teaspoon dried oregano

Pico de Gallo

  • 4 Roma tomatoes, diced

  • 1/2 small red onion, minced

  • 2 limes, squeezed

  • 1 teaspoon Gefen Olive Oil

To Assemble

  • 1 to 2 avocados, mashed

  • salt, to taste

  • 2 cups jasmine rice, cooked, such as Heaven & Earth

  • 1 and 1/2 pounds skirt steak (no soaking necessary)

  • pinch of Pereg Black Pepper

  • 1 cup shredded iceberg lettuce

  • 1 (15-ounce) can Gefen Corn, drained

  • 1 jalapeño, sliced (optional)



Heat a frying pan over medium heat. Add oil and sauté peppers and onions for about 8 minutes, stirring often, until they begin to soften and caramelize. Season with salt and oregano, mix well, and remove from heat.


To make the pico de gallo, combine all ingredients in a small bowl. Taste and adjust seasoning if necessary.


Set oven to broil. Place skirt steak in a 9×13-inch pan. Season with a bit of salt and pepper on both sides and place in the oven on the highest rack. Cook for four minutes per side. Let rest for five to 10 minutes before slicing.


Season mashed avocado with a pinch of salt and mix to combine.


To assemble the bowl, add cooked rice to a bowl or plate. Top with sautéed peppers and onions, a spoonful of guacamole, a spoonful of pico de gallo, some corn, iceberg lettuce and sliced skirt steak. Finally, top with jalapeños, if desired.

Skirt Steak Mexican Power Bowl

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