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Skirt Steak in Tomato Sauce

  • Prep 30 min
  • Total 2 hr 0 min
  • Ingredients 19
  • Servings 6

Ingredients

Steak

1
lb beef skirt steak or flank steak
2
bay leaves
1
teaspoon chicken bouillon granules
Dash salt
Dash black pepper

Sauce

3
tablespoons olive or vegetable oil
1
medium onion, cut into thin wedges or sliced and separated into rings
3
garlic cloves, finely chopped
2/3
cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1
can (15 oz) Muir Glen™ organic tomato sauce
1
tablespoon tomato paste
1/3
cup Progresso™ beef flavored broth (from 32-oz carton)
1
teaspoon red wine vinegar or lime juice
1/2
teaspoon dried oregano leaves or 1 1/2 teaspoons chopped fresh oregano leaves
1
teaspoon chicken bouillon granules
1/4
teaspoon black pepper, if desired
1/2
teaspoon ground cumin
1
large green bell pepper, cut into strips or rings
Chopped fresh parsley, if desired
Muir Glen is a registered trademark of Small Planet Foods, Inc. 2009 © and ®/™ of General Mills Progresso is a registered trademark of Pet Incorporated

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
240
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
650mg
27%
Potassium
550mg
16%
Total Carbohydrate
8g
3%
Dietary Fiber
2g
8%
Sugars
5g
Protein
15g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*At this point, beef can be refrigerated for 1 day or wrapped and frozen for up to 1 month.

Serve with hot cooked rice.

Directions

  • 1 Place beef in 3-quart saucepan; add enough water to cover beef by 1 inch. Stir in remaining steak ingredients. Heat to boiling over medium-high heat. Reduce heat to low. Cover; simmer 50 to 60 minutes or until beef is tender enough to shred. Remove beef from liquid; discard liquid. Cool beef 15 minutes or until easy to handle. To shred beef, using 2 forks, pull beef apart along the grain of the meat.*
  • 2 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is transparent. Reduce heat to medium. Stir in wine; cook 30 to 60 seconds, stirring constantly, until slightly reduced.
  • 3 Stir in all remaining sauce ingredients except bell pepper and parsley. Cook uncovered about 7 minutes or until slightly thickened. Stir in shredded beef and bell pepper. Cover; cook 5 to 8 minutes longer, stirring occasionally, until bell pepper is crisp-tender and beef is thoroughly heated. Sprinkle with parsley before serving.

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