Ingredients
3 servings
2 packages Skirt Steak
1 1/2 cup White Rice
2 Bell Peppers
1 cup Brown Gravy
ground black pepper
Seasoning Salt
2 tsp Butter
Method
45 mins
I used regular long grain white rice, so I started that first. (If you’re using minute rice you can make it last.) But combine rice, butter, and salt in a pot and bring to a boil. Then remove from heat. (Hopefully you know how to make rice by now)
Put 1 teaspoon of butter in a skillet and watch it melt
Pop the skirt steak in the skillet. One at a time unless you have a big enough skillet to cook both. Season the steak with ground black pepper.
Cut the Bell Peppers into strips. I used 3 peppers of different colors for aesthetic reasons. Don’t get distracted and forget about your steak lol.
Whether you got pre-made canned brown gravy or powdered gravy. Get it bubbling and toss the peppers in it and let it simmer to soften the peppers up.
When the steak is all browned. Remove it from the skillet and cut it into strips. Whatever size you prefer.
Toss the steak strips into the the simmering gravy and let it continue to simmer. This will cook the gravy flavor into the meat.
By the time the peppers are soft, the rice should be done.
Put a scoop of the rice into a bowl, or on a plate. Top it with the gravy/steak/pepper mix and serve. Be careful, the gravy will be really really hot.
