Place skirt steak in a large plastic storage bag alone with the marinade. Allow to marinate 4 hours or overnight.
Remove from marinade (discard) and slice (across the grain) into 1/2 inch slices.
Heat vegetable oil to almost smoking then quickly stir-fry steak for 3-4 minutes. Turn heat to low and add beans and red peppers; cook an additional 6 minutes.
Stir butter into hot grits and divide between 4 warmed bowls.
Top with steak and beans and sprinkle with a little dried parsley.
