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Cuba Skirt Steak with Peppers and Onions

This Little Goat went to Cuba
  • This Little Goat went to Cuba


2-4 servings


25 minutes

active time

15 minutes



1/4 cup extra-virgin olive oil 

3 Tbsp This Little Goat went to Cuba

Kosher salt

1 - 1 ½ lb. skirt steak

1 large (or 2 small) red, orange or yellow bell peppers

1 large (or 2 small) sweet onions

Cooking oil, such as canola or vegetable oil

1/2 cup fresh cilantro leaves, roughly chopped 

Black beans and rice, for serving 

Fresh lime wedges, for serving



In a small bowl, whisk together ¼ cup olive oil, 3 Tablespoons This Little Goat went to Cuba spice and 1 teaspoon kosher salt.

Place the skirt steak in a mixing bowl or shallow baking dish. Rub all over both sides of the steak with about half of the Cuba marinade (reserving the other half for your veggies). Set aside to marinate while you cook your veggies, or refrigerate up to overnight (the longer the better!).

Carefully slice the peppers and onion into thin rounds.

Heat a large skillet over medium - medium/high heat and coat with a drizzle of cooking oil. Add veggies to the pan and sauté until just tender, about 3 minutes. Pour over the reserved half of your Cuba-spiced marinade, tossing to coat. Continue sautéing until the veggies are tender and lightly charred, about 5 minutes more. Set aside.

Heat a separate large skillet, grill-pan or grill over medium/high heat. Coat with a splash of cooking oil. Once hot, place the steak in the pan (you should hear it sizzle). Let cook until well-charred on both sides and cooked through to desired doneness, about 3-4 minutes per side for medium. (Or, if preferred, sear your steak in a pan for about 1 minute per side, then transfer to a 350 degree oven until cooked through to desired doneness). Transfer steak to a cutting board and let rest for at least 5 minutes.

When ready to serve, slice the meat, across the grain, into thin strips, about ½-inch thick. (Note: Cutting across the grain makes a big difference in having chewy and tough versus deliciously tender meat. Make sure you don’t skip this step, it’s important!).

Serve sliced skirt steak and charred veggies alongside rice, black beans and fresh lime wedges, topped with fresh cilantro leaves.  

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